Ise-udon (Teriyaki Udon)

A very popular udon in the Ise area of Japan, and so simple to make.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)
Serves 2 Cook: 20 min

Ingredients

Udon noodles for 2 people
Spring onions 2
Eggs 2
Ginger as required
【Sauce】
Sake 20ml
Sugar 50g
Soy sauce 90ml
Bonito flakes 5g

Method

1
Make the sauce first: put the sake, sugar and soy sauce in a pan and bring to the boil. Add the bonito flakes and immediately turn off the heat. After 15-20 seconds, pour through a sieve.
2
Let's make a poached egg. In a small pan, put some boiling water and gently break an egg into it.
3
Turn the heat down to low and wait for 30 seconds to 1 minute depending on your preferred consistency. Scoop out the cooked egg with a slotted spoon
4
Now cook the udon noodles as the instructions. In the meantime, pour some hot water into a bowl to heat it up.
5
Drain the cooked noodles and put into the heated bowl. Pour over the hot sauce from Step 1.
6
Sprinkle with the finely chopped spring onions and place the egg on top, it's ready to serve. Grated ginger would make a lovely topping.

Tips & Note

●At Step 1, don't leave the bonito flakes for too long, otherwise the sauce will develop a bitterness.
●The real Ise udon is cooked quite soft, but it's really up to you.

Ise-udon (Teriyaki Udon)

A very popular udon in the Ise area of Japan, and so simple to make.

Recipe By: iBUKi-London (https://cookbuzz.com/kitchen/252)

Serves 2

Cook: 20 min

Ingredients

Udon noodles for 2 people
Spring onions 2
Eggs 2
Ginger as required
【Sauce】
Sake 20ml
Sugar 50g
Soy sauce 90ml
Bonito flakes 5g

Ise-udon (Teriyaki Udon)

Recipe ID :1267 Posted on 25 NOV 2015

Serves 2

Cook 20min
views 1,376
printed 80

saved 8

A very popular udon in the Ise area of Japan, and so simple to make.

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Ingredients

Print Ingredients Email Ingredients
for 2 people
2
2
as required
20ml
50g
90ml
5g

Method

Cook
20min
1
Make the sauce first:put the sake, sugar and soy sauce in a pan and bring to the boil. Add the bonito flakes and immediately turn off the heat. After 15-20 seconds, pour through a sieve.
2
Let's make a poached egg. In a small pan, put some boiling water and gently break an egg into it.
3
Turn the heat down to low and wait for 30 seconds to 1 minute depending on your preferred consistency. Scoop out the cooked egg with a slotted spoon
4
Now cook the udon noodles as the instructions. In the meantime, pour some hot water into a bowl to heat it up.
5
Drain the cooked noodles and put into the heated bowl. Pour over the hot sauce from Step 1.
6
Sprinkle with the finely chopped spring onions and place the egg on top, it's ready to serve. Grated ginger would make a lovely topping.

Tips & Note

●At Step 1, don't leave the bonito flakes for too long, otherwise the sauce will develop a bitterness.
●The real Ise udon is cooked quite soft, but it's really up to you.

CHEF
iBUKi-London
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IBUKI-LONDON
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