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Recipes with frozen udon noodles

3 recipes that use frozen udon noodles, with photos, step-by-step instructions and cook times. The quickest, Tanuki udon, takes 15 minutes. It is most often cooked with shichimi togarashi, soy sauce and spring onion.

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Tsukimi udon (moon-viewing udon)

Tsukimi means moon-viewing, and in noodle shops all over Japan the name is given to any bowl topped with an egg: the yolk is the full harvest moon, the white the clouds drifting round it, and it is a favourite around the September moon festival. Here the broth is a vegetarian kombu and shiitake dashi seasoned with soy, sweetened with a little sugar instead of mirin so it has no alcohol, giving a clean, savoury base for silky thick noodles and a rich yolk you break into the soup. Add spring onions and a pinch of shichimi, and eat at once. Egg safety: use pasteurised eggs or British Lion eggs if the yolk will stay runny, and for pregnant women, young children or anyone with a weakened immune system, poach the egg in the broth until it is firm. Chef's tip: heat the kombu slowly and lift it out before the water boils, which keeps the broth sweet and clear.

25 minJapanesePasta & Noodles
by KrazyBadal 0 views

Tanuki udonUdon with tempura bits

In Tokyo and the Kanto region, tanuki udon is the cheapest, fastest bowl at a standing noodle bar: thick udon in hot soy-dark dashi, crowned with tenkasu, the crisp bits of tempura batter, and spring onion. The broth uses bonito dashi and mirin, a sweet rice seasoning that contains alcohol; it is simmered, but for an alcohol-free version use sugar as noted. The mistake is adding the tenkasu too early so it turns soggy before the bowl reaches the table. Chef's tip: frozen sanuki udon cooks in a minute and has a much better bite than the vacuum-packed kind.

15 minJapanesePasta & Noodles
by KrazyBadal 0 views

Kutakuta udon (soft-simmered baby udon)

Japanese parents call this kutakuta udon, 'floppy udon': thick wheat noodles simmered far longer than usual until they are soft enough to squash between two fingers, then chopped short for babies who are learning to chew, usually from around seven to nine months. The broth is a light kombu stock with sweet grated carrot and daikon and no soy sauce at all, so it tastes gentle and clean. It contains gluten (wheat); the other common allergens (milk, egg, peanut, tree nuts, soya, sesame, fish) are not in it. Chef's tip: kombu is rich in iodine, so use only a small piece, soak it briefly and lift it out before the broth boils.

25 minJapanesePasta & NoodlesVegan
by KrazyBadal 0 views

Goes well with frozen udon noodles