Udon is a type of thick noodle made from wheat flour, popular in Japanese food. It was invented in Japan in the 6th century. This original udon was 6-8mm in diameter, a flat “noodle”-shaped pancake added to miso soup.
They are usually served in a dashi-based broth, soy sauce and mirin. Then one or more ingredients are added on top. According to these ingredients, it is differentiated between the different types of udon. Most of the variants usually have chopped negi.
The flavor of the broth and the additional ingredients vary from region to region. The udon itself also varies in shape and thickness depending on the area.
Learn how to make an easy Hiyashi Udon recipe!
Write down the ingredients needed for your Hiyashi Udon to be perfect. Follow the step-by-step instructions for preparation.
1 pack udon
1/2 tsp ginger grated
30 ml mentsuyu
45 ml water
1 tsp sesame seeds
3 Tbsp tenkasu – fried tempura batter
1 green onion
2 Tbsp katsuobushi – bonito flake
- Boil a pot of water;
- When its boiling turn it off;
- Add 1 egg;
- Turn the heat back on and cook the egg for 12 minutes;
- Boil another pot of water;
- Add 1 pack udon;
- Follow the udon cooking instructions on your package;
- Cool down the udon under running cold water;
- Strain them properly to avoid extra water later;
- Cool the egg under cold water;
- Crack the egg into a bowl;
- Add the egg over the udon;
- Add some tenkasu;
- Add 1/2 tsp of grounded ginger;
- Add Some sliced green onion;
- Add 30 ml of mentsuyu mixed with 45 ml of water;
- Sprinkle some katsuobushi – bonito flakes;
- Give it a mix to spread the flavour evenly
- Your Hiyashi Udon is ready!