JFC’s Zaru Udon ざるうどん (Cold Noodles) Recipe
JFC’s Zaru Udon ざるうどん (Cold Noodles) Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
5 minutes
Cook Time
10 minutes
What Are Zaru Udon Noodles?
Zaru Udon noodles originate from the Sanuki region, which is now part of Kagawa Prefecture in Shikoku, Japan. Sanuki is renowned for its high-quality wheat and traditional udon-making techniques, making it one of the most popular and cherished types of udon noodles in Japan. The name "Zaru" comes from the bamboo draining baskets (zaru) used to drain the noodles after cooking, which is a characteristic feature of this cold udon dish.
Japanese cold noodles, also known as "hiyashi noodles" 冷やし中華, are a popular dish served chilled, especially during the hot summer months.
Why Do People Love Zaru Udon Noodles?
Eating noodles cold provides a refreshing and cooling sensation, making it a perfect choice for hot weather. Overall, cold noodles offer a delicious and light alternative to hot noodle dishes during the sweltering Japanese summers. They offer a refreshing and light eating experience, making it an ideal choice during hot weather. Cold noodles provide a cooling sensation with a simple yet satisfying taste. Udon noodles have a chewy texture and a neutral flavour that absorbs the essence of the broth or sauce they are served with, offering a satisfying and comforting eating experience.
As well as satisfying taste, udon noodles are nutritious, offering energy from carbs, low fat, some protein, and essential minerals. The overall simplicity of Zaru udon contributes to its popularity both with locals and visitors in Japan.
How Are They Served And Eaten?
This popular side dish is served on a plate or bamboo mat with ice underneath to maintain their temperature. Cold noodles are often accompanied by a dipping sauce or a flavourful broth on the side. Additionally, various toppings like sliced cucumber, green onions, nori (seaweed), sesame seeds, and wasabi can be added to enhance the taste and texture.
To eat Zaru udon, dip the cold noodles into sauce using your chopsticks, savour the nutty taste, and take your time to chew them. In social settings, wait for the host, dip the noodles modestly, finish before redipping and be mindful not to contaminate the dipping sauce with the garnishes. When you have finished, express gratitude to the host or chef by saying "Gochisousama deshita" (ごちそうさまでした).
Ingredients
-
450ml Water
-
1 Tsp of Dashi Powder
-
90ml Soy Sauce
-
90ml Mirin Sauce
-
20g of Sugar
-
Shredded Nori (Seaweed Sheets)
-
Sliced Spring Onion (Rings)
-
Dollop of wasabi
-
Handful of Shredded Daikon
Main
Garnish
Directions
Dipping Sauce
Place the dipping sauce ingredients in a pot at simmer on a low heat (60 to 90°C).
Cook until the sugar dissolves (approx. 10 mins) then put it aside and leave it to cool down.
Noodles
Cook the udon noodles in boiling water as per the packet instructions.
Once cooked, drain the starchy water and place it under cold running water.
Wait until the noodles are completely cold to the touch, drain them again and place them in a basket on top of a prepared cloth over a bed of ice.
Serving
When it is time to serve, move the noodles to the table and replace the ice if needed.
Service with side garnishes and dipping sauce and enjoy!
Recipe Note
Alternative Products
Noodles from our collection. View the Collection
Soy Sauce from our collection. View the Collection
Dashi from our collection. View the Collection
Mirin from our collection. View the Collection
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