I always crave a good bowl of udon when it’s raining or snowing (too bad it doesn’t snow in la). This is my easy udon recipe. I like to add satsuma-age (fried fish cakes) to my bowl of udon, but you can choose to leave it out or add other ingredients like tempura. For this udon recipe, I used the frozen sanuki udon and the thin sheet style fish cakes, which I get from the Korean Market. The Japanese satsuma-age are great too!
This recipe makes 1 bowl of udon
- 1 package frozen udon
- 1 1/2 cup water
- 1 teaspoon granulated dashi
- 1 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 to 2 oz thinly sliced onion
- 1 green onion (chopped)
- 1 to 2 shiitake mushrooms
- satsuma-age (fried fish cakes optional)
- bonito flakes (optional)
- Thaw frozen udon in cold water. Chop the green onion, slice the onion and shiitake mushroom and put the fried fish cakes on the side. If using thick fish cakes, pre-boil them for a bout a minute. Also, when using the sheet style fish cakes, you can cut out pretty shapes with vegetable cutters.
- Boil 1 1/2 cup water in a pot. Add the granulated dashi when the water boils. Then add the soy sauce and mirin. Now add the shiitake mushroom, sliced onion, and half of the chopped green onion. Let the soup simmer for about a minute and then add the udon. Let it boil for a minute and then add the fried fish cakes. Then, boil for another minute.
- Garnish the udon with the rest of the chopped onion and bonito flakes (optional).