Chewy Abura Udon With Rich Umami Flavor 🔥

Sudachi

Abura udon is a quick Japanese soupless noodle recipe that combines thick chewy udon noodles with a rich savory sauce in just 10 minutes. Unlike traditional udon soup, this dish uses a flavorful seasoning mixture that coats the noodles directly without needing broth. The sauce typically combines soy sauce, sesame oil, mentsuyu, garlic, rice vinegar, and a little sugar to create a balanced blend of salty, tangy, and umami flavors. The udon noodles are cooked until tender and springy, then tossed with the sauce while warm to absorb the seasoning evenly. Toppings such as green onions, sesame seeds, nori, bonito flakes, chili oil, and a soft egg can add extra aroma, richness, and texture. This easy abura udon recipe delivers a satisfying combination of chewy noodles and savory flavor, making it a convenient choice for busy weeknight dinners, quick lunches, or simple Japanese home cooking.

Transcript

00:00Glossy sauce clinging to every strand of chewy udon, that first bite releasing umami bombs,

00:05these soup-less udon noodles deliver great comfort in just 10 minutes.

00:10For a printable version of this recipe, visit my website, just google Aburoudon space statue to

00:15find me. This recipe starts with a glossy flavour-packed sauce. For each portion, you will

00:21need half tablespoon of water, half tablespoon of oyster sauce, half tablespoon of soy sauce,

00:28half tablespoon of toasted sesame oil, half a clove of great garlic, half teaspoon of rice vinegar,

00:35quarter teaspoon of sugar, half teaspoon of lard, eighth teaspoon of chicken bouillon powder,

00:42and eighth teaspoon of dashi granules. Once you've given it a quick mix, cover the bowl with plastic

00:48wrap and pop in the microwave for one minute at 600 watts, that's about medium power.

00:55Could you do this on the stove top? Sure, but I'm just keeping things efficient.

01:02Now, if you're making one portion, you can actually make the sauce directly

01:06in a heat-proof serving bowl. I'm making two portions, so I'm halving the mixture here.

01:12Next, place your perfectly drained, still-hot udon noodles right on top of the sauce.

01:18Now, for the toppings, I'm starting with a generous layer of katsuobushi or bonito flakes,

01:23then some finely chopped green onions, a few slices of kamaboku fish cake,

01:28and some nori seaweed strips. Finally, I like to place a beautiful pasteurised egg yolk right in the

01:34centre. Mix everything together until the sauce coats every noodle strand, giving you the gorgeous

01:41glossy finish that makes a rodon so resistible. And here's the beautiful thing about this dish,

01:47is completely customisable. Want some tang, add a splash of extra rice vinegar, craving heat,

01:53drizzle on some chilli oil, you can even play around with the toppings.

02:00Want even more delicious recipes? Grab my free cookbook from the link in the description.

02:06Okay, let's go over the ingredients one more time, and if you're ready to cook, grab the written

02:11instructions by clicking the full recipe box with a picture that's about to pop up on your screen.

02:16Here we go, the link to the full recipe is on the screen for you now, and if you want

02:20to watch more

02:20similar videos, don't miss my udon playlist popping up on your screen as well.

02:25Thanks so much for watching, and I hope to see you in the next one. Bye!

Category

Transcript

Recommended