Zaru Udon (Cold Udon with Homemade Dipping Sauce)

Method6 steps

1. 1

   Step 1: Combine 200 ml prepared dashi stock, 5 tsp Japanese soy sauce and 4 tsp mirin in a small pan. Bring to a boil and boil 1 minute. Turn off heat, add 1/2 tbsp sugar and stir until dissolved.

   Boil the dipping-sauce base · 1 minUses 200 ml dashi stock · 5 tsp Japanese soy sauce (koikuchi shoyu) · 4 tsp mirin · ½ tbsp sugar

   
2. 2

   Step 2: Transfer the prepared dipping sauce to a heatproof container and cool, then refrigerate until chilled for serving. Stir to help it cool and allow enough chilling time.

   Uses Complete cooked mentsuyu dipping sauce

   
3. 3

   Step 3: Cook the two portions of udon according to the package instructions. Drain in a strainer and rinse with cold running water. Drain again, set the strainer over a bowl and add a few ice cubes to chill the noodles thoroughly.

   Uses 2 portions udon noodles, fresh, frozen or dried · Water as needed to cook and cold-rinse udon · A few ice cubes to chill the rinsed udon

   
4. 4

   Step 4: Prepare two small seasoning plates. Divide the optional whole-batch seasonings between them: each plate may have 1/2 tsp wasabi, 1/2 tsp grated ginger, 1 tbsp ready tempura flakes and 1 tbsp chopped green onion. All are optional.

   Uses 1 tsp wasabi paste · 1 tsp ginger root (grated) · 2 tbsp tempura flakes (tenkasu) (store-bought or homemade) · 2 tbsp finely chopped green onions

   
5. 5

   Step 5: Place each serving of udon on a "zaru" and sprinkle with kizami nori. (You can use a bamboo sushi mat on a plate if you don't have a zaru.)

   Uses Two portions cooked, cold-rinsed, chilled and drained udon · kizami nori (shredded nori) (optional garnish)

   
6. 6

   Step 6: Divide the chilled prepared dipping sauce between two small dipping cups. Serve each udon portion with its dipping cup and optional seasoning plate; diners can add seasonings to their own sauce.

   Uses Two plated chilled udon portions · Chilled complete homemade mentsuyu · Two optional seasoning plates