日本語
Log In Join Us Help

How to Make an Authentic Udon Broth

You can do this easily by combining ichiban dashi and niban dashi...

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Cook: 40 min

Ingredients

Water (soft) 1100ml
Dashi kombu seaweed 10g
Bonito flakes (katsuo bushi) 26g
Soy sauce 3 tbsp
Mirin 2.5 tbsp
Salt 1.5 tsp

Method

1
Firstly, make ichiban dash: put 10g of dashi kombu (cut it in several places with scissors first) with 500ml water in a pan and keep aside for a while. Put the pan on a low heat to heat gradually.
2
The kombu will start to release flavour when it exceeds 60C. Remove the kombu before it reaches 80C, you will need to keep this for niban dashi.
3
Boil the remaining water once, then turn the heat off. When the temperature drops to 90C, add 20g of bonito flakes, but don't stir it.
4
After 3 minutes, Pour gently into a bowl through a colander with some kitchen paper. Don't press the bonito flakes, leave it to gravity.
5
This is the ichiban dashi. Use this clear broth as a soup or dashimaki tamago (omelette with dashi).
6
Now make niban dashi: put the kombu and bonito used for ichiban dashi into a pan and add 600ml water and boil on high heat.
7
Turn the heat down to low and simmer for 20 minutes. Add 6g bonito flakes and simmer for a further 10 minutes on low heat.
8
When finished, repeat Step 4, but this time you can press through to release as much liquid as you can..
9
On the left is the ichiban dashi with a slightly darker colour and on the right is the niban dashi.
10
Mix both together to make a dashi stock - there should be about 800ml.
11
Transfer the dashi stock to a pan and add the soy sauce, mirin and salt and bring to the boil.The udon broth is now ready. Adjust to your taste with soy sauce, mirin or salt.
12
I used these pre-cooked udon noodles bought at a Japanese foodstore in London.
13
When you add shop-bought fish cakes, wakame seaweed, fried tofu and spring onions, it will look like this.
14
Or add fried pork, mangetout, wakame seaweed and fried tofu to make niku (meat) udon.
15
Never waste ingredients!! The used kombu and bonito flakes are still delicious, reuse them in this recipe.


Tips & Note

This is a very traditional, authentic way to make udon dashi broth, but even Japanese people use shop-bought dashi broth these days. But It is never a bad idea to know how to do it properly.

How to Make an Authentic Udon Broth

You can do this easily by combining ichiban dashi and niban dashi...

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Cook: 40 min

Ingredients

Water (soft) 1100ml
Dashi kombu seaweed 10g
Bonito flakes (katsuo bushi) 26g
Soy sauce 3 tbsp
Mirin 2.5 tbsp
Salt 1.5 tsp
  1. Home
  2. cookbuzz
  3. How to Make an Authentic Udon Broth

How to Make an Authentic Udon Broth

Recipe ID :2534 Posted on 23 MAR 2017
PRINT Email me this recipe

Serves 2

Cook 40min
views 12,831
printed 2

saved 0

You can do this easily by combining ichiban dashi and niban dashi...

Share
cookbuzz
Recipe By
PRO
cookbuzz
I’ve got 229 recipes!

Ingredients

Print Ingredients Email Ingredients
1100ml
10g
26g
3 tbsp
2.5 tbsp
1.5 tsp

Method

Cook
40min
1
Firstly, make ichiban dash:put 10g of dashi kombu (cut it in several places with scissors first) with 500ml water in a pan and keep aside for a while. Put the pan on a low heat to heat gradually.
2
The kombu will start to release flavour when it exceeds 60C. Remove the kombu before it reaches 80C, you will need to keep this for niban dashi.
3
Boil the remaining water once, then turn the heat off. When the temperature drops to 90C, add 20g of bonito flakes, but don't stir it.
4
After 3 minutes, Pour gently into a bowl through a colander with some kitchen paper. Don't press the bonito flakes, leave it to gravity.
5
This is the ichiban dashi. Use this clear broth as a soup or dashimaki tamago (omelette with dashi).
6
Now make niban dashi:put the kombu and bonito used for ichiban dashi into a pan and add 600ml water and boil on high heat.
7
Turn the heat down to low and simmer for 20 minutes. Add 6g bonito flakes and simmer for a further 10 minutes on low heat.
8
When finished, repeat Step 4, but this time you can press through to release as much liquid as you can..
9
On the left is the ichiban dashi with a slightly darker colour and on the right is the niban dashi.
10
Mix both together to make a dashi stock - there should be about 800ml.
11
Transfer the dashi stock to a pan and add the soy sauce, mirin and salt and bring to the boil.The udon broth is now ready. Adjust to your taste with soy sauce, mirin or salt.
12
I used these pre-cooked udon noodles bought at a Japanese foodstore in London.
13
When you add shop-bought fish cakes, wakame seaweed, fried tofu and spring onions, it will look like this.
14
Or add fried pork, mangetout, wakame seaweed and fried tofu to make niku (meat) udon.
15
Never waste ingredients!! The used kombu and bonito flakes are still delicious, reuse them in this recipe.


Tips & Note

This is a very traditional, authentic way to make udon dashi broth, but even Japanese people use shop-bought dashi broth these days. But It is never a bad idea to know how to do it properly.

Category

Japan How To... Noodles / Noodle Soups

Related bonito flake kombu seaweed udon
PRO
cookbuzz
I’ve got 229 recipes!

COOKBUZZ
Step into my kitchen!

Let's Make Delicious Brownies for Teatime Today!

You fancy some brownies? In only 30 minutes, they'll be fresh and ready to enjoy!
Dark chocolate, Butter, Milk, Granulated sugar, Eggs, Dark rum, Plain flour, Cocoa powder, Walnuts
PRO

Steak with a Honey Mustard Sauce

Liven up your steak with a grown up taste of wholegrain mustard and honey!
Beef steak fillets, Salt & pepper, Olive oil, Butter, White wine, Beef stock, Wholegrain mustard, Honey, Soy sauce
PRO

Katsu Curry

It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
PRO

How to Make Chilled Ramen (Hiyashi Chuka) for Hot Days

Even when it's hot and you don't have an appetite, you must eat properly. Enjoy cold ramen noodles which are full of vitamins, carbohydrates and protein to keep you full and well!
Sugar, Vinegar, Soy sauce, Sake or white wine, Sesame oil, Oyster sauce, Lemon juice, Ramen noodles, Mustard, Toppings:, Cucumber, omelette, ham, tomato, etc..., Nuts, Sesame seeds
PRO

Scrummy Finger Food Katsu Gyoza

Enjoy them deep fried with your favorite dipping sauce.
Frozen gyoza (shop bought), Egg, Flour, Breadcrumbs (panko), Oil for frying, Dipping sauce
PRO

How to Make a Checkered Cucumber

It might look impossible at first glance, but you don't need any professional skill. Your dinner table will look amazing. Awesome!
Cucumber
PRO

Similar Recipe

Sardine Dumpling Clear Soup (Tsumire Jiru)

Lovely to warm you up on a cold day.
Sardines, Sake, Ginger, Spring onions, Egg, Potato starch, Carrot, Mooli, Burdock root (gobou), Dashi stock, Chilli powder (optional)
midnight kitchen
HOME

Egg & Wakame Soup - Quick & Simple

Simple, but heartening - perfect for the dining table when you've got no time.
Water, Egg, Wakame seaweed, Chicken stock granules, Sesame oil, Pepper, Sesame seeds
KMR-type-B
HOME

Delicious Seaweedy Miso Soup

If you're looking for umami, nori seaweed has it!
Onion, Butter, Ginger, Hot water, Dashi stock granules, Miso , Nori seaweed sheets, Sesame seeds
cookbuzz
PRO

Spanish Style Stir Fried Udon Noodles with Scallops

Spanish tinned food is quite delicious. I made fried udon with scallops in vieira sauce.
Udon noodles, Tinned scallops in vieira sauce, Garlic, Shallot, Olive oil, Dried chilli , Black olives, Capers, Salt
Orange House
HOME

Seafood Miso Chowder

Delicious on its own and good when poured over rice.
Your favourite seafood (mixed pack if you like), , Potato for mashing, Leek, Olive oil, White wine, Stock cube (chicken or vegetable), Milk, Miso paste, Grated cheese, Parsley, Paprika powder
solco
PRO

Minced Sprats Fishcakes in Broth

This is a really warming dish.
Sprats, Carrot, Turnip, Yam, Jerusalem artichokes, Kombu seaweed, Spring onions, Ａ, Finely chopped ginger, Sugar, Sake, Miso, Potato starch, Plain yogurt, Ｂ, sake, Soy sauce, Grated ginger
Nagomi Kitchen
PRO

All New Recipes

Spaghetti with asparagus

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO

Easy Aubergine with Miso sauce　簡単ナス味噌

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
Deepseafish
HOME

Easy chocolate cake

A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
MyWeekendPlan
HOME

Chinese-style fried chicken topped with chopped scallions and sweet vinegar and soy sauce

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME

No cooking required...the finest Tuna and Cabbage Salad

The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna （in oil tin 140ｇ）, Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME

Korean Bulgogi with Broccoli...delicious and nutritious

I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.