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 10,654
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 207 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 207 recipes!

COOKBUZZ
Step into my kitchen!

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

Stunning Smoked Salmon Sushi Cake Centrepiece

So simple but looks magnificent - slices of smoked salmon on sushi rice, perfect for entertaining.
Smoked salmon for sandwiches, Sushi rice, Basil leaves (optional), Capers (optional), Lumpfish caviar (optional), Wasabi (optional)
PRO

Leek and Potato Miso Soup

Fry the leeks first in oil to bring out their sweetness.
Leek, Potatoes, Vegetable oil, Hot water, Dashi stock granules, Miso
PRO

Soft and Sweet Eddoes (Satoimo no Nikkorogashi)

Try this delicious eddoes recipe!
Eddoes, Water, Kombu, Soy sauce, Sake, Sugar
PRO

How to Make the Perfect Dashi Stock (Broth)

Truly authentic ichiban and niban dashi are the bases for so many Japanese dishes, and so simple to make.
Ichiban (the first) dashi: , Soft water (Volvic, Ashbeck etc..), Dashi kombu seaweed, Katsuo-bushi (bonito flakes), Niban (the second) dashi:, Soft water
PRO

Hot & Spicy Ramen Noodle Soup

We tried making a delicious ramen with seasonings and ingredients available in the UK. This is pretty good work!
Minced pork, Vegetable oil, Ramen noodles (or egg noodle), Vegetables and beansprouts mix, Spring onions, Hard boiled egg, Chinese chilli bean sauce, Miso (red) paste, Soy sauce, Sugar, Chicken stock
PRO

Similar Recipe

Miso soup with... Crisps!

Potatoes and crisps in the same dish. A very interesting result.
Hot water, Dashi stock granules (or fish stock), Miso, Potatoes, Crisps (ready salted), Green laver
KitchenCIB
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

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

How to Make Dashi Stock (Niban Dashi)

Niban means second, so this is the next stage of making a dashi stock to get a greater depth of flavour.
Water (soft), Kombu (left from ichiban dashi), Bonito flakes (left from ichiban dashi), Bonito flakes
KitchenCIB
HOME

Seafood Flavour Miso Soup

It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!
Hot water, Miso (red), Fish stock cube, Dried wakame seaweed (optional), Spring onion (optional)
Tobuchan
HOME

Classic Daikon (Mooli) and Wakame Seaweed Miso Soup

You can't beat a simple classic Japanese daikon miso soup.
Daikon radish (mooli), Wakame seaweed (dried), Sesame oil, Hot water, Dashi stock granules, Miso, Spring onion, Chilli powder
cookbuzz
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.