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 3,847
printed 1

saved 0

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

Share
cookbuzz
Recipe By
PRO
cookbuzz
I’ve got 111 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 111 recipes!

COOKBUZZ
Step into my kitchen!

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

A Taste of Valencian Summer One-Pan Chicken Paella

Simply simmer with chicken stock to get a delicious home-cooked Spanish style dish.
Chicken breast fillets, Salt & pepper, Olive oil, Garlic, Onion, Pancetta, Short grain rice, Paprika , Turmeric, Pepper, Peppers (green, yellow, red), Chicken stock, Lemon wedge
PRO

Spanish Sweet Flan

This is a rich and deep sweet pudding made with eggs, condensed milk and evaporated milk.
Eggs, Evaporated milk, Condensed milk, Vanilla extract, Granulated sugar, Water
PRO

Stewed Eddoes (Satoimo) with Baby Squid

Let's cook authentic Japanese dish with frozen baby squid and eddoes.
Eddoe potatoes, Frozen baby squid, Sake, Soy sauce, Sugar, Ginger, Dashi stock (kombu or katsuo), Spring onion
PRO

How to Make Chilled Ramen (Hiyashi Chuka) with Tahini Sauce

Tahini is a sesame paste from the Middle East. It's absolutely perfect with many Japanese dishes.
Tahini, Soy sauce, Sugar, Vinegar, Chinese chilli bean sauce (Tobanjan), Sesame oil, Chicken stock cube (in 5 tbsp water), Egg noodles, Toppings:, Prawn, crab sticks, salad leaves, tomatoes, Smoked salmon, sweetcorn, Boiled eggs, Pine nuts (or crushed peanuts)
PRO

Zero Calorie Healthy Konjak Rice Omelette

Konjac is now becoming very popular in the UK as having zero calories, low in sugar, low carbohydrate and good for diets.
Konjac rice, Eggs, Butter, Onion, Green pepper, Streaky bacon rashers, Salt & pepper, Tomato ketchup, Wholegrain mustard, Soy sauce, Vegetable oil
PRO

Similar Recipe

Squid & Celery In a Sticky Sauce

The crunchy texture of the celery and the deep taste of the squid makes a great combination of flavours with the salt.
Squid, Celery , Sesame oil, Finely chopped ginger, Sake, Dashi powder, Salt, Potato starch or conrflour, Water
midnight kitchen
HOME

Clear Fish Soup

Use a fresh fish stock and enjoy the flavour of fresh fish in this clear soup.
White fish fillet (seabream or seabass), Fish stock, Green beans for garnish, Carrots for garnish
Purihirunesan
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 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

How to Make Dashi Stock (Ichiban Dashi)

Ichiban dashi from kombu seaweed and bonito flakes is ideal for a clear soup base or dashi maki tamago.
Water (soft), Kombu for dashi, Bonito flakes
KitchenCIB
HOME

Daikon and Wakame Seaweed Miso Soup with Fried Tofu

Daikon and wakame make a delicious miso soup. So does daikon and fried tofu. It's doubly delicious if you combine both these popular recipes.
Daikon (mooli) , Dried wakame seaweed, Deep fried tofu (aburaage), Dashi stock granules, Hot water, Miso, Spring onion
cookbuzz
PRO

All New Recipes

Turmeric Savory Cabbage Pancake (ウコンお好み焼き)

Natural Antibiotic Food:
Pancake:, Water , Corn , Turmeric , Seasoning All Purpose, Cabbage , Self Raising Flour, Corn or potato starch , Parmesan cheese, Eggs, Oil:, Vegitable oil, Sauce:, Okonomi sauce or Tomato sauce, Japanese kewpie Mayonnaise
Yuki Mitsumori
PRO

Spinach Dip

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
 
POV Italian Cooking
HOME

Honey Garlic Chicken

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

Italian Style Beef Wellington

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.
 
POV Italian Cooking
HOME

Yuki's Spaghetti with Prosciutto & Tomatoes

Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Yuki Mitsumori
PRO

Italian Herb Pork Loin with Mushrooms

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.
 
POV Italian Cooking
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.