Takashi cooks

Hiyashi Udon

Hiyashi udon
Preparation time:
24 hours
Cooking time:
30 minutes

Light and bursting with umami flavours, hiyashi udon (Japanese for chilled noodles) is fantastic served as lunch or dinner during the summer months. With the rise of Japanese cooking in Britain, most of the ingredients can be found in your local supermarket, making this simple, authentic Japanese recipe worth a try!

  • Ingredients

    For the dashi:
    • 1L water
    • 15g kombu
    • 15g Katsuobushi (bonito flake)
    For the hiyashi udon tsuyu:
    • 240ml dashi
    • 80ml mirin
    • 80ml koikuchi shoyu
    For the udon noodles:
    • 400g plain flour
    • 180g water
    • 20g salt
    To garnish:
    • 2p scallion (finely chopped)
    • 10g white sesame
    • wasabi

  • Method

    For the dashi:
    • Soak kombu in 1L water for 1 night. (kombu water)
    • Heat kombu and water and bring to boil. Take kombu out before boil.
    • Keep boiling kombu water and take scum out.
    • Take off from heat and add bonito flake, leave 3 mins and strain. (Katsuo dashi)
    For the hiyashi udon tsuyu:
    • Place dashi, mirin and koikuchi shoyu into a saucepan and bring to boil.
    • Off from heat, pour into a container and let them cool. Store in the fridge.
    For the udon noodles:
    • Pour water and add salt into the jar; mix until salt is dissolved.
    • Set mixing bowl onto Kenwood Cooking Chef and use built-in scales for plain flour.
    • Set K-beater attachment onto the machine, pour salted water into the mixing bowl slowly and set speed 2 for 5mins.
    • Pour salted water into the mixing bowl slowly.
    • When the dough forms, set dough tool attachment speed 2 and knead for 15 mins.
    • Take the dough out from the mixing bowl and press dough around 4cm high. Wrap the dough with cling film and let it rest in a warm room for 2hours.
    • After resting, unwrap the dough, sprinkle some flour on the rolling surface and roll out to 3mm thickness.
    • Flour both sides of the dough well and then roll up to cut the dough with a sharp knife to 3mm strips. Once all the noodles have been cut, toss with generous amounts of flour to keep from sticking to themselves.
    • Boil water in a big pot and boil udon noodles for 10 – 15 mins: strain and wash.
    • Place udon noodles on the plate or bowl and dress with scallion and sesame—paste wasabi on the side. Pour udon tsuyu into the cup. Dip the udon noodles into the udon tsuyu and slurp!!
  • Chef Notes

    • When making this recipe it is a good idea to start making the dashi the day before.  

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