Entree: Japan – Hokuriku – 氷見うどん ➤ Himi udon (Regional udon noodles from Himi, served in a clear dashi broth with simple toppings)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 30 min

Total 50 min

Ingredients

- 12 oz (340 g) Himi udon noodles (fresh or equivalent dried)
- 6 cups (1.4 L) dashi stock (kombu + bonito) or prepared dashi
- 1/4 cup (60 ml) light soy sauce
- 3 tbsp (45 ml) mirin
- 1 tsp (5 g) salt, or to taste
- 4 large shrimp tempura, approx. 1.5 oz (42 g) each, cooked (for topping)
- 4 soft-boiled eggs, approx. 50 g each (optional)
- 4 tbsp (20 g) thinly sliced scallions (green parts)
- 2 tsp (10 g) grated fresh ginger
- 1 sheet nori, cut into thin strips (optional)
- Shichimi togarashi or toasted sesame seeds for serving (optional)

Instructions

1. Prepare dashi if making from scratch: soak a 4-inch (10 cm) kombu piece in cold water for 30 minutes, bring just to a simmer and remove kombu, add 1 oz (30 g) bonito flakes, steep 1 minute, strain to yield about 6 cups (1.4 L) stock.
2. In a saucepan bring dashi to a gentle simmer, stir in soy sauce, mirin, and salt; taste and adjust seasoning, then keep warm over low heat.
3. Bring a large pot of water to a rolling boil and cook the udon according to package directions for fresh or dried noodles until al dente (usually 2–4 minutes for fresh, longer for dried); drain and briefly rinse under warm water to remove excess starch and relax noodles.
4. Divide udon equally among four bowls, ladle hot broth over the noodles, and top each bowl with 1 cooked shrimp tempura, 1 soft-boiled egg halved (if using), sliced scallions, a small mound of grated ginger, and nori strips.
5. Serve immediately with shichimi or sesame seeds on the side and allow diners to adjust heat and seasoning to taste.