Photograph of the finished Udon suki

Japan · Lẩu mì udon Osaka Udon suki

Udon suki

50 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 Prawns Prawns 480 g
  • Photograph of Chicken breast Chicken breast 480 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Dried flounder Dried flounder 48 g
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Mirin Mirin 120 ml
  • Photograph of Chinese cabbage Chinese cabbage 600 g
  • Photograph of Enoki mushrooms Enoki mushrooms 400 g
  • Photograph of Spring onion Spring onion 100 g

Method

  1. 1 Simmer kombu and dried halibut in water for 15 minutes, then strain and season with soy sauce and mirin.
  2. 2 Udon suki broth is lighter and clearer than sukiyaki broth, which is often sweeter, because the udon noodles gradually absorb the salt.
  3. 3 Dip the shrimp and chicken pieces into the pot for 3 minutes, then add the Chinese cabbage and enoki mushrooms.
  4. 4 Add the udon noodles last; adding them too early will cause them to release starch, making the broth cloudy and thick.
  5. 5 Cook the noodles for 4 minutes, then transfer to a bowl and sprinkle with chopped green onions.
  6. 6 Increase the broth by adding hot broth set aside whenever the pot runs low; do not add cold water.

With an appliance

  • Microwave 48 min

    Replace step 1: cook kombu and dried halibut in a deep bowl at 700W for 10 minutes, strain, and season with soy sauce and mirin; steps 4 and 5 still involve cooking udon on the stovetop for exactly 4 minutes to keep the broth clear.

Start cooking