How to prepare the udon: bring plenty of water to a boil, cook the rice-flour udon per the package, then drain. For cold dishes, rinse and chill it in iced water. Each recipe below makes about one serving — scale as you like.
Tap to view the original card (Japanese)
Soboro Udon
Ingredients
- 1 portion undo rice-flour udon
- Ground chicken, as needed
- Egg, as needed
- Shredded nori, as needed
- Green onion, as needed
- Toasted sesame seeds, as needed
- A: Soy sauce 15ml
- A: Mirin 15ml
- B: undo dashi 20ml
- B: Soy sauce 5ml
- B: Mirin 5ml
- B: Hot water 180ml
How to make
- Make the chicken soboro: put the ground chicken in a heatproof container, loosely cover with plastic wrap, and microwave at 600W for about 35 seconds.
- Add seasonings A and microwave again at 600W for about 1 min 40 sec.
- Cook the egg: crack it into a deep heatproof dish and pierce the yolk a few times with a toothpick.
- Without covering, microwave at 600W for about 1 min 30 sec.
- Pour seasonings B into a bowl, add the prepared udon, and top with the chicken soboro, egg, shredded nori, chopped green onion and sesame seeds.
Tap to view the original card (Japanese)
Curry Udon
Ingredients
- 1 portion undo rice-flour udon
- Pork belly, 80g
- Naga-negi (Japanese leek), 1 stalk
- Abura-age (fried tofu), 1 sheet
- Curry roux, 1 cube
- A: Water 400ml
- A: undo dashi 1 tbsp
- B: Potato starch 30ml
- B: Water 7.5ml
How to make
- Put seasonings A, the pork belly and abura-age in a pot and simmer over medium heat for about 2 minutes.
- Lower the heat, dissolve the curry roux into the pot, then thicken with seasonings B.
- Add the prepared udon, bring back to a simmer, then add the leek; once it has wilted, turn off the heat.
- Serve in a bowl and enjoy.
Tap to view the original card (Japanese)
Niku Kamatama Udon
Ingredients
- 1 portion undo rice-flour udon
- Egg, 1
- Beef, 80g
- Green onion, as needed
- A: undo dashi 20ml
- A: Soy sauce 5ml
- A: Mirin 5ml
- B: Sugar 1 tbsp
- B: Soy sauce 1 tbsp
- B: Mirin 1 tbsp
- B: Sake 2 tbsp
- B: Water 2 tbsp
How to make
- Prepare the udon. Meanwhile, make the sweet-savory simmered beef.
- Stir-fry the beef, add seasonings B, and cook until the liquid has reduced away.
- Serve the udon in a bowl, add the beef, raw egg and green onion, then finish by pouring over seasonings A.
- Tip: a hot-spring (onsen) egg also works nicely.
Tap to view the original card (Japanese)
Yaki Udon
Ingredients
- 1 portion undo rice-flour udon
- Pork, 80g
- Vegetables, to taste
- Green onion, as needed
- Salt & pepper, as needed
- Toasted sesame seeds, as needed
- Pickled red ginger (beni shoga), as needed
- A: undo dashi 1/2 tsp
- A: Soy sauce 1 1/2 tbsp
- A: Sake 1 tbsp
How to make
- Prepare the udon, then rinse and chill it in cold water.
- Stir-fry the pork, add your choice of vegetables, season with salt and pepper, and cook until wilted.
- Add the chilled udon and seasonings A, and toss to combine.
- Serve on a plate, add the toppings, and enjoy.
Tap to view the original card (Japanese)
Kimchi Udon
Ingredients
- 1 portion undo rice-flour udon
- Kimchi, as needed
- Wakame seaweed, as needed
- Green onion, as needed
- Kamaboko (fish cake), to taste
- A: undo dashi 20ml
- A: Soy sauce 5ml
- A: Mirin 5ml
- A: Hot water 180ml
How to make
- Prepare the udon.
- Mix seasonings A.
- Serve the udon in a bowl and pour over seasonings A.
- Add the toppings and enjoy.
Tap to view the original card (Japanese)
Cold Shabu Udon
Ingredients
- 1 portion undo rice-flour udon
- Pork belly, 100g
- Onion, as needed
- Mizuna greens, as needed
- Shiso (oba) leaf, 1
- Grated daikon, 1 tsp
- Toasted sesame seeds, as needed
- A: undo dashi 20ml
- A: Soy sauce 5ml
- A: Mirin 5ml
- A: Water 100ml
- B: Grated ginger, 1cm
- B: Cooking sake, as needed
How to make
- Mix seasonings A and chill them.
- Make the pork shabu: put the pork belly in a heatproof container and add seasonings B.
- Loosely cover with plastic wrap and microwave at 600W for about 2 min 10 sec, pulling the pork apart partway through so it cooks evenly.
- Quickly rinse the cooked pork in water and let the residual heat dissipate.
- Serve the prepared udon in a bowl and pour over the chilled seasonings A.
- Top with the pork, onion, mizuna, shiso, grated daikon and sesame seeds.
Tap to view the original card (Japanese)
Iced Udon
Ingredients
- 1 portion undo rice-flour udon
- Lemon, 2 slices
- Bottled lemon juice, a few drops
- Dipping sauce — undo dashi 20ml
- Dipping sauce — Soy sauce 5ml
- Dipping sauce — Mirin 5ml
- Dipping sauce — Water 100ml
How to make
- Prepare the udon, then transfer it to a bowl and add ice water.
- Add the lemon slices and a few drops of bottled lemon juice.
- Mix the dipping-sauce ingredients and serve alongside.
- Dip and enjoy chilled.
Tap to view the original card (Japanese)
Egg-drop Udon
Ingredients
- 1 portion undo rice-flour udon
- Egg, 1
- Green onion, as needed
- Shredded nori, as needed
- Kamaboko (fish cake), to taste
- Shichimi pepper, to taste
- A: undo dashi 20ml
- A: Soy sauce 5ml
- A: Sake 5ml
How to make
- Prepare the udon.
- Put the udon in a pot, add seasonings A, and bring to a simmer.
- Drizzle in the beaten egg and heat to your preferred firmness.
- Add the toppings and enjoy.
Tap to view the original card (Japanese)
Chawanmushi (Savory Egg Custard)
Ingredients
- Egg, 1
- undo dashi 1 tbsp
- Water 150ml
- Peeled shrimp, to taste
- Kamaboko (fish cake), to taste
- Shiitake mushroom, to taste
- Mitsuba (Japanese parsley), to taste
How to make
- Beat the egg in a bowl, cutting through the whites.
- Add 150ml water to the undo dashi, mix gently without foaming, and strain through a sieve.
- Into 2 heatproof cups, place the boiled shrimp, kamaboko, shiitake and mitsuba stems, then gently pour in the egg mixture. Loosely cover with plastic wrap and microwave at 600W for 2 min 10 sec, then let stand 1 minute to steam.
- Remove the wrap, top with mitsuba leaves, and serve. If undercooked, heat in 10-second increments. Take care — it will be hot.
Tap to view the original card (Japanese)
Japanese-style Pot-au-feu
Ingredients
- White fish, 1 fillet
- Daikon, a portion
- Potato, 1
- Carrot, to taste
- Onion, to taste
- Broccoli, to taste
- undo dashi 150ml
- Water, 5 cups
- A: Sake 2 tbsp
- A: Salt 2/3 tsp
- A: Light soy sauce (usukuchi) 2/3 tsp
- A: Pepper, a pinch
How to make
- Cut the white fish into bite-sized pieces.
- Peel the daikon, potato and onion and cut into 2cm cubes; cut the carrot into 1cm pieces; separate the broccoli into florets.
- Put the dashi and water in a pot, add everything except the broccoli, and add seasonings A.
- Once the carrot is tender, add the white fish and broccoli and adjust the seasoning to taste.
- Serve in a bowl and enjoy.
Tap to view the original card (Japanese)
Karaage (Japanese Fried Chicken)
Ingredients
- Chicken breast, 1
- undo dashi 3 tbsp
- Potato starch, 4 tbsp
- Frying oil, 150ml
How to make
- Cut the chicken into bite-sized pieces, put it in a plastic bag with the dashi, and marinate for about 10 minutes.
- Remove the chicken, pat off excess moisture, and coat with potato starch.
- Heat the oil in a frying pan over medium heat and add all the chicken. Fry about 2 minutes per side, finishing over high heat for a crisp result.
- Arrange on a plate and enjoy. Tip: coating with rice flour (komeko) makes it even crispier.
Make your table freer with rice udon — start with a single serving.
Shop rice udon →
* Tap a recipe image to enlarge. Our “ando dashi” makes it even easier.
