Zaru Udon竹篩冷烏冬
Zaru Udon is a classic Japanese dish featuring chilled udon noodles served on a bamboo straining basket (zaru) with a side of cold tsuyu (dipping sauce). It's a refreshing and simple meal, especially popular in warmer weather, often garnished with finely chopped green onions, grated ginger, and shredded nori seaweed.
01Ingredients
- Dried Udon noodles
- Water (for dashi)
- Kombu (dried kelp)
- Katsuobushi (bonito flakes)
- Soy Sauce
- Mirin
- Sugar
- Green onions (scallions)
- Grated ginger
- Nori seaweed (shredded)
Nutrition (per serving)285kcal
- Protein9.2g
- Carbs52.3g
- Fat1.8g
Fiber 2.1 gSodium 1240 mg
02Steps
- Prepare Dashi: Add water and kombu to a pot. Bring to a gentle boil, then remove the kombu.
- Make Tsuyu Base: Add katsuobushi to the dashi. Turn off the heat and let it steep.
- Strain Dashi: Strain the dashi through a fine-mesh sieve to remove katsuobushi.
- 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.
- Prepare Garnish: Finely chop green onions. Prepare grated ginger and shredded nori seaweed.
- Boil Udon: Bring a large pot of water to a rolling boil. Add udon noodles and cook according to package instructions until al dente.
- Chill Udon: Drain the cooked udon noodles and rinse thoroughly under cold running water until completely chilled. Drain well.
- 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.
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