🇯🇵 How to Make Udon

Craving Udon? On FoodNeverComes the food never actually comes — so here's how to make real Udon at home, in about 20 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 2 portions udon (frozen sanuki udon is genuinely the best kind you can buy)
• 3 cups dashi (or water + dashi powder — no shame)
• 2 tbsp soy sauce + 1 tbsp mirin + ½ tsp sugar
• 2 spring onions, finely sliced
• tempura bits (tenkasu), a soft egg, or fish cake slices to top
• shichimi chilli powder at the table

👩‍🍳 Method

1. Warm the dashi with soy, mirin and sugar; bring it just to a simmer and taste — it should be gentle and savoury, a broth you could drink all day.
2. Cook the udon in a SEPARATE pot of plain boiling water (frozen ones need just 1–2 min), then drain. Cooking them in the broth clouds it with starch.
3. Rinse the noodles briefly under hot water to remove surface starch — this keeps them slippery-bouncy, which is the whole point of udon.
4. Noodles into deep bowls, hot broth over the top.
5. Top with spring onion and whatever you love — tenkasu for crunch, a jammy egg for luxury.
6. Shichimi on top, slurp loudly. In Japan that's a compliment to the cook, and the cook is you.