Wakame
Place the wakame in a measuring cup with four times its volume of water. Microwave for 10 seconds. Check hydration and leave in water longer if needed.
RECIPE 001 / COLD UDON
The Cold Udon Room
Boil frozen udon, then rinse it under cold water. That’s the foundation of today’s bowl. Choose a sauce, from refreshing and light to rich and full of flavor.
01 / INGREDIENTS
Ingredients
From 1 portion
- Frozen udon1 portion or more
- Dried wakameOptional
- Frozen chopped scallionsOptional
- Sliced aburaage (fried tofu)Optional
- EggOptional
02 / HOW TO COOK
Method
- 01
Bring water to a boil
Fill a small saucepan about 80% full with water. Bring to a boil over high heat.
- 02
Add the udon
Add one portion of frozen udon. Leave it until the water is about to return to a boil.
- 03
Loosen and drain
Just before boiling, stir gently with chopsticks. As soon as it boils, drain through a colander.
- 04
Cool under running water
Run cold water through the colander. Gently rub the noodles to remove surface starch and heat, for about 20 seconds.
Run cold water through the colander. Gently rub the noodles to remove surface starch and heat, for about 20 seconds. - 05
Serve
Put the noodles in a bowl with your chosen sauce and prepared toppings.
Also check the heating instructions on your frozen udon package.
03 / TOPPINGS
Preparing the toppings
Scallions
Use frozen chopped scallions as they are. If uncut, simply wash and chop.
Aburaage
Use the sliced fried tofu as it is.
04 / SAUCE COLLECTION
Sauces
The same noodles. A completely different bowl.
Ingredients & volume ratio
The numbers are ratios by volume. Use the same spoon for each ingredient, then adjust to taste.
For yuzu kosho and chili oil, use 0.3–1 part to taste. Start with less.
Simple sauce （Light & cool）
Ingredients & volume ratio
- Soy sauce
- 10
- Mirin
- 10
- Dashi powder, such as Hondashi
- 1
Add sansho or yuzu kosho to taste.
Yuzu sauce （Refreshing）
Ingredients & volume ratio
- Ponzu
- 3
- Japanese-style dressing
- 1
- Mirin
- 1
- Mentsuyu
- 1
- Yuzu kosho
- 0.3–1
Yuzu ponzu and onion-flavored Japanese dressing work especially well.
Moreish sauce （Rich & hearty）
Ingredients & volume ratio
- Japanese barbecue sauce
- 2
- Mentsuyu
- 3
- Sesame oil
- 1
- Japanese-style dressing
- 1
Daisho barbecue sauce with sesame is a good choice. Onion-flavored Japanese dressing is even better.
Chinese-style sauce 1 （Full-flavored）
Ingredients & volume ratio
- Ponzu
- 2
- Japanese barbecue sauce
- 3
- Mirin
- 1
- Chili oil
- 0.3–1
- Doubanjiang
- 1
- Tianmianjiang
- 1
Soy sauce plus vinegar can replace ponzu. Daisho barbecue sauce is the author’s favorite.
Chinese-style sauce 2 （Full-flavored）
Ingredients & volume ratio
- Vinegar
- 2
- Soy sauce
- 2
- Tianmianjiang
- 1
- Gochujang
- 2
- Sesame oil
- 1
Adjust the acidity, sweetness and heat to taste.
Imagine the flavors.
Make it your own!
When adding egg, a little more doubanjiang or tianmianjiang makes it even tastier.
Photos are AI-generated illustrations of cooking and serving ideas.
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