Photograph of the finished Mimi udon

Japan · Mì tai mèo Tochigi Mimi udon

Mimi udon

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 600 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 80 ml
  • Photograph of White radish White radish 400 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 80 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Knead the flour with salt water for 10 minutes, then let it rest for 30 minutes.
  2. 2 Roll out the dough to a thickness of 2 mm, then cut it into 4 cm squares.
  3. 3 Dip your finger in water, then press down on the middle of each piece and fold the two corners together to form an ear shape.
  4. 4 The indentation in the middle of the piece is where the broth is held; if you don't press deep enough, the dish loses its characteristic mini size.
  5. 5 Make a kombu broth from dried halibut, season with soy sauce and mirin, and cook the radish and shiitake mushrooms for 15 minutes.
  6. 6 Drop the noodles into the pot and cook for 5 minutes until they float to the surface, then sprinkle with chopped green onions.

With an appliance

  • Microwave 55 min

    Replace step 5: add broth, radish, and mushrooms to a partially covered bowl, microwave at 800W for 10 minutes before seasoning; this reduces cooking time by about 5 minutes and eliminates the need to constantly monitor the heat, ensuring the vegetables cook evenly and the broth evaporates less. Step 6: continue boiling the noodles separately on the stovetop so that the cat's ear noodles float and retain their indentation.

Start cooking