Zaru Udon

Ingredients

Instructions

1. 1

   Prepare Dashi: Add water and kombu to a pot. Bring to a gentle boil, then remove the kombu.

2. 2

   Make Tsuyu Base: Add katsuobushi to the dashi. Turn off the heat and let it steep.

3. 3

   Strain Dashi: Strain the dashi through a fine-mesh sieve to remove katsuobushi.

4. 4

   Finish Tsuyu: Return the strained dashi to the pot. Add soy sauce, mirin, and sugar. Bring to a boil, then immediately turn off the heat. Let it cool completely.

5. 5

   Prepare Garnish: Finely chop green onions. Prepare grated ginger and shredded nori seaweed.

6. 6

   Boil Udon: Bring a large pot of water to a rolling boil. Add udon noodles and cook according to package instructions until al dente.

7. 7

   Chill Udon: Drain the cooked udon noodles and rinse thoroughly under cold running water until completely chilled. Drain well.

8. 8

   Serve: Arrange the chilled udon noodles on a zaru (bamboo straining basket) or a plate. Serve with the cooled tsuyu dipping sauce and garnishes (green onions, grated ginger, nori seaweed) on the side.