Enjoy the delicious simplicity of noodles dipped in broth on even the coldest of days with this easy recipe for kama age udon. Dipping noodle style dishes are normally served cold, but this version keeps the noodles submerged in warm water and serves the accompanying sauce hot to ensure maximum warmth. In other words, this filling dish will heat up your insides in no time.
udon noodles, precooked 1.5 litres water mentsuyu noodle soup base ginger paste green onions, sliced thinly 5g or 1 sachet of dashi no moto
In a large saucepan, bring the water to a simmer and add the dashi no moto. Mix until dashi is dissolved. Add the udon noodles and simmer for 3-5 minutes or as per the directions. It is best to use precooked noodles if you’re in a hurry, but you can use fresh udon. Just boil the fresh udon until almost cooked and put into the saucepan with the simmering water.
In a small bowl combine the mentsuyu soup base and dilute it with warm water according to the instructions on the bottle. Make enough based on the amount of noodles you are making. This will be used to dip the noodles.
Slice the green onions, and place the ginger paste and green onions in a small dish.
When ready to serve, transfer the noodles and warm water to a large pot or nabe dish.
To eat, add ginger and green onions to the small bowl of mentsuyu as per your tastes. Proceed to dip the warm noodles into the bowl using chopsticks, and slurp for authenticity.
- If you do not have a nabe dish, feel free to use any large bowl or serving ware that you would like. - This can be made as a large dish for multiple people. Just prepare the small bowls of mentsuyu for each person. If serving more than one person, be sure to increase the amount of water for the noodles.