Photograph of the finished Ise udon

Japan · Mì udon mềm xốt tamari Ise udon

Ise udon

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

What to get ready

  • Photograph of Udon noodles Udon noodles 800 g
  • Photograph of Soy sauce Soy sauce 200 ml
  • Photograph of Mirin Mirin 140 ml
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Sugar Sugar 48 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Nori seaweed Nori seaweed 4 sheets

Method

  1. 1 Simmer a rich broth made from kombu and dried halibut for 12 minutes, then reduce it by half.
  2. 2 Season with dark soy sauce, mirin, and sugar to create a tare sauce that is almost as thick as dark soy sauce.
  3. 3 Boil udon noodles for 18 minutes, longer than regular udon because Ise udon is intentionally made soft and mushy, not chewy and firm.
  4. 4 Do not rinse with cold water after boiling; rinsing with cold water will cause the noodles to become firm and lose the characteristic softness of Ise udon.
  5. 5 Arrange the hot noodles in a bowl and drizzle with a spoonful of tare sauce; this dish is sauce-only, not full of broth.
  6. 6 Sprinkle with chopped green onions and shredded seaweed, then mix immediately while still hot.
Start cooking