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Wakame Udon Noodles

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Ingredients (Serves 4)
*4 cups / 800ml water
*10cm kombu kelp
*20g dried bonito flakes
*1 tbsp soy sauce
*1 tbsp light soy sauce
*1 tbsp mirin sweet cooking sake
*1 tbsp sake
*1/4 tbsp salt
*2 portions udon noodles (frozen)
*40g wakame seaweed (salt-preserved)
*spring onion
*grated ginger
*shichimi seven-spice chili pepper
*sudachi Japanese citrus

1 Wash the wakame and soak in water. Drain well and chop them roughly.

2 Wash the kombu kelp briefly and soak it in a pot with 4 cups of water for about 15 minutes. In the meantime, chop the spring onion.

3 Turn the heat on. Remove the kombu kelp from the pan just before the water starts to boil.

4 Add the bonito flakes. When it comes to a boil, turn the heat off and let it stand until the bonito flakes sink to the bottom of the pan. Then strain the liquid. The dashi is done.

5 Heat the dashi, add the soy sauce, light soy sauce, mirin and sake, and season with salt.

6 Boil the udon according to the direction on the package and then drain them.

7 Put the udon into a warmed serving bowl, pour the hot soup and place a generous handful of wakame on top.

8 Add some chopped spring onion, grated ginger and shichimi, and squeeze some sudachi juice, to taste.

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