Heartwarming Pot Udon
Heartwarming Pot Udon
Elevate Your Instant Noodle Game! How to Make Delicious Pot Udon at Home
The weather is getting chilly, isn’t it? When it’s cold, don’t you just crave a steaming bowl of hot soup? Here’s a simple recipe perfect for those moments! How about trying ‘Hyengjipsa’s Pot Udon,’ a superior version of store-bought instant udon? The broth is crafted effortlessly using anchovy-flavored bouillon cubes, katsuobushi soy sauce, and tuna extract. Simple to make, but the flavor is anything but simple! Let’s follow along today!
Heartwarming Pot Udon Ingredients- 1 pack Frozen udon noodles
- 1 Shiitake mushroom
- 3 Narutomaki (swirl fish cake), thinly sliced
- 1/2 cup Sliced frozen fried tofu (adding more fried tofu makes it even more delicious)
- A pinch of seaweed flakes
- Spicy chili powder (to taste, more is better!)
- Edible chrysanthemum greens (Shungiku/Crown Daisy) (as much as desired)
Heartwarming Pot Udon Broth- 650ml Water
- 1 Anchovy-flavored bouillon cube
- 2.5 Tbsp Katsuobushi soy sauce (based on a standard tablespoon)
- 1 Tbsp Tuna extract
- 650ml Water
- 1 Anchovy-flavored bouillon cube
- 2.5 Tbsp Katsuobushi soy sauce (based on a standard tablespoon)
- 1 Tbsp Tuna extract
Cooking Instructions
Step 1
First, prepare your desired amount of edible chrysanthemum greens and wash them under running water along with one shiitake mushroom. Chop the greens into bite-sized pieces (the stems can also be used later for garnish) and trim the hard base of the shiitake mushroom (save this for making broth later). Artfully slice the mushroom into beautiful shapes, resembling multiplication and subtraction signs.
Step 2
Let’s continue with the remaining ingredient preparations. Narutomaki, the swirled fish cake, typically costs around 3,000 won per roll. Slicing it diagonally or into rounds and freezing it is incredibly convenient for making Japanese dishes or simmering udon broth. Its taste is like a chewy fish cake. Thaw the frozen narutomaki in water. Separately prepare the fried tofu, seaweed flakes, and chili powder.
Step 3
Also, prepare one pack of frozen udon noodles. It’s best to have it ready for immediate cooking.
Step 4
Now, let’s make the broth! In a pot, combine 650ml of water, 1 anchovy-flavored bouillon cube, 2.5 tablespoons of katsuobushi soy sauce (using a standard tablespoon), and 1 tablespoon of tuna extract. Stir to combine, then bring to a rolling boil over high heat until the bouillon cube is completely dissolved, creating a rich broth base.
Step 5
Once the udon broth is boiling, add the shiitake mushroom and narutomaki, and set a timer for 3 minutes. To prevent the broth from reducing too much and becoming salty, it’s recommended to cook over medium heat. After 1 minute and 30 seconds, flip the shiitake mushroom once to ensure even flavor absorption.
Step 6
After 3 minutes, remove the shiitake mushroom and narutomaki and set them aside. Then, add the udon noodles and fried tofu to the pot and cook according to the package instructions. Mine suggested boiling for 45-60 seconds, so I cooked them for 60 seconds. They will loosen up on their own after 60 seconds, even without stirring.
Step 7
Your udon is ready! Shall we move on to plating and making it look as delicious as it tastes???
Step 8
The highlight of today’s plating is a small, charming pot! Transfer all the udon into this pot. Arrange the edible chrysanthemum greens on the right side and the beautifully shaped shiitake mushrooms on the left. Overlap the narutomaki slices, then sprinkle with seaweed flakes and chili powder to complete the dish! Enjoy your comforting bowl of pot udon!
