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

How to Make an Authentic Udon Broth

Recipe ID :2534 Posted on 23 MAR 2017

Serves 2

Cook 40min
views 2,285
printed 0

saved 0

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

Share

Ingredients

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.

PRO
cookbuzz
I’ve got 111 recipes!

COOKBUZZ
Step into my kitchen!
This Japanese spinach is grown in Yorkshire, and you can buy it in Lidl. Its taste is uniquely komatsuna.
Komatsuna spinach, Small tinned tuna (in brine), Chestnuts mushrooms, Soy sauce, Ginger (grated), Sake (white wine), Vegetable oil
PRO
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
Amalfi is a southern Italian coastal town, famous for its lemon production. Spaghetti al limone is not at all as sour as it sounds, it's a refreshing pasta dish perfect for summer days.
Extra virgin olive oil, Lemon, Parmigiano reggiano, Black pepper, Basil leaves, Lemon zest, Salt (for spaghetti), Spaghetti
PRO
Quick and Tasty puff pastry Danish.
Puff pastry sheet, Granulated sugar, Tinned sweet azuki beans, Egg (for brushing), Custard:, Egg, Cornflour, Sugar, Milk, Vanilla extract , Icing:, Icing sugar
PRO
Adding a bit of cocoa powder will soften the sourness of the pickle.
Pork loin fillet, Branston Pickle, Cocoa powder, Honey, Vegetable oil, White wine
PRO
The fragrance of fresh parsley is the key to this delicious dish.
Beef tenderloin, Lettuce leaves, Parsley, Seasonings:, Soy sauce, Sugar, Sake, Vinegar, Water, Pepper, Vegetable oil, Ginger, Garlic, Salt & pepper
PRO

Similar Recipe

This soup has a lot of flavor and aroma from the celery as well.
Celery, Dried wakame seaweed, Freeze dried tofu (koya tofu), Hot water, Miso, Dashi stock granules
cookbuzz
PRO
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
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
Wakame has been eaten in Japan for centuries, it helps to reduce blood pressure and prevents weight gain. It's a great gift from the sea.
Water (soft), Dashi stock granules, Miso (red), Wakame seaweed (dried), Tofu, Spring onion
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
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

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe