Cold Udon Recipe (NaitoKo's Way)

The warm weather shall soon be upon us!! Well, it is for some people, but the world knows how Canada is...Less than warm at times, and also slow to get on the summer bandwagon. Anyways, summer weather calls for summer foods, and one of my favourites is cold udon/soba. In a restaurant or nicer setting, such a dish would be served on a bamboo at called a zaru, but if you want to make it at home, who needs it?

Here's my recipe for cold summer udon!

You will need:
Japanese soy sauce, about 3 tbs
Mirin, also about 3tbs
Dashi (Konbu or Katsuo flavours), about 1 1/2 cup
A package of udon, frozen or dry
Green onions, chopped to your liking

Add caption

Wasabi/shredded nori/goma/poached egg etc, Also to your liking


Start by making your dipping sauce/soup. Boil about 1 1/2 cup of water and add the mix for your konbu/katsuo dashi soup stock, or if you have already made soup stock boil that.

When your soup starts boiling, add your tablespoons of mirin and soy sauce. If you feel like you'd like a stronger, saltier soup, add another tbs of soy sauce. Taste your soup, and remove from heat so it cools while your noodles cook.

Cook your udon according to package directions, then rinse with cold water until chilled. Also, add a few ice cubes to your soup stock to chill it.

Udon cooking

Soy sauce and mirin

Chop up and prepare your garnishes as your like.












Lastly, serve up your chilled noodles and soup, topped up with your favourite toppings in your favourite bowl! Most people serve their soup as a dipping sauce and actually dip their soba or udon in it, but you of course don't have to. It's your meal after all, ne?