Photograph of the finished Inaniwa udon

Japan · Mì udon khô Akita chấm lạnh Inaniwa udon

Inaniwa udon

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 640 g
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Mirin Mirin 140 ml
  • Photograph of Sesame sauce Sesame sauce 120 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Wasabi Wasabi 32 g
  • Photograph of White radish White radish 320 g

Method

  1. 1 Simmer the kombu and dried halibut broth for 12 minutes, then season with soy sauce and mirin and let cool completely.
  2. 2 Divide the dipping sauce into two bowls; add sesame sauce to one bowl, following the Inaniwa style of eating two flavors.
  3. 3 Boil the dried udon noodles for 7 minutes; Inaniwa noodles are thinner than fresh udon, so the boiling time is much shorter.
  4. 4 Rinse the noodles under cold running water and gently squeeze them to remove the slippery coating of flour.
  5. 5 Soak the noodles in ice water for 60 seconds to firm them up, then drain them in a bamboo colander.
  6. 6 Eat by picking up small portions and dipping them alternately into the two bowls of sauce, topped with grated radish, green onions, and wasabi.
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