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Japanese · Kagawa, Shikoku

Udon Noodles

Udon are Japan's thickest noodles — made from hard wheat flour with water and salt, kneaded by foot (ashi de fumu) in the Sanuki tradition of Kagawa prefecture. Served hot in dashi broth (kake udon) or cold with a dipping sauce (zaru udon), the noodle must be chewy, slightly slippery, and have a resilient bounce. The broth is a light kombu-katsuobushi dashi, seasoned with white soy sauce and mirin.

Serves4
Total25 min
Sourced1of 8 in BC
Cook
I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

400 g
fresh udon noodles (or 300 g dried)
Not yet stocked in British Columbia
1.2 L
dashi stock (kombu & bonito-based)
Not yet stocked in British Columbia
60 ml
mirin
Not yet stocked in British Columbia
40 ml
2
spring onions
sliced on the bias
Your own market
1 sheet
toasted nori
shredded
Not yet stocked in British Columbia
4 g
Tellicherry black pepper
Your own market
4 g
sea salt
Your own market

Each tap is counted, so the stockist sees the demand Provenance sends them.

II

The Method

1
Bring dashi to simmer over medium heat; add mirin and tamari soy sauce, stir to combine.
2
Bring a separate large pot of salted water (6 g salt per litre) to rolling boil.
3
Add fresh udon noodles and cook 2–3 minutes (or dried: 8–10 minutes), stirring gently to prevent clumping.
4
Drain noodles in a colander; rinse briefly under cool water if using dried noodles.
5
Divide hot noodles into four bowls; pour hot dashi broth over each portion until three-quarters full.
6
Garnish with spring onions, nori, and cracked black pepper; serve immediately with condiments on the side.
IV

Sensory Tests

◇Where it lives or dies. The moment where udon lives or dies is the foot-kneading technique — the weight of the body distributes force more evenly than hands, and the plastic bag prevents the dough from sticking to the board or feet. The dough should be kneaded until smooth and uniform throughout. If spots of dough are noticeably stiffer than others, the moisture has not distributed evenly — rest longer.
Pillar V
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VI

What to Pour

The pairing
Kiku-Masamune Kimoto Junmai
Kiku-Masamune Sake Brewing · Nada
Not yet stocked in British Columbia
Sake
From British Columbia

Nothing from British Columbia holds against this yet.

Without alcohol

No pour without alcohol holds against this yet.

Why each one works is part of membership — Enter · from $49 a year →

The whole pairing
Pillar VII
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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Sourced through Provenance

The hands behind the plate.

Purely Artisan Foods
San Diego · tamari soy sauce
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