Creamy uni udon is a beloved comfort food in Japan, known for its rich, briny umami flavor and satisfyingly thick, creamy broth. The key ingredients – chewy udon noodles, sweet uni sea urchin, mirin, and dashi – come together to create an incredibly tasty and comforting dish. This recipe will teach you how to make authentic creamy uni udon at home, from sourcing the right uni to perfecting the luxurious, velvety broth. With a few tips and tricks, you’ll be able to master this delicious noodle dish in no time.
Ingredients For Creamy Uni Udon
To make creamy uni udon, you’ll need just a handful of ingredients:
- Udon noodles – Fresh or dried noodles work well. Look for thick, chewy noodles to stand up to the creamy sauce.
- Uni – Use high quality uni for the best flavor. Tongue-like lobes from sea urchin are the edible portion.
- Milk – Whole milk or half and half lend creaminess. Do not substitute water.
- Mirin – Sweet Japanese rice wine brings subtle sweetness.
- Soy sauce – Use light soy sauce to avoid overpowering flavor.
- Dashi – Umami-rich Japanese broth enhances flavor. Use dashi powder or kombu and bonito broth.
- Green onions – Sliced green onions add freshness and color.
Uni can be difficult to source. Check specialty grocers or Asian markets. Canned or frozen uni works too. Don’t worry if you can’t find it – the udon is still delicious without.
Instructions For Creamy Uni Udon
Making creamy uni udon is simple. Follow these steps for perfect, slurp-worthy noodles:
- Cook udon noodles according to package instructions until al dente. Drain and rinse under cold water.
- Make dashi stock using dashi powder or kombu and bonito flakes. Let steep 5 minutes then strain.
- Blend uni and milk or half and half until smooth and creamy.
- Add dashi, mirin, and soy sauce to pan. Heat gently until just simmering.
- Pour in uni-milk mixture and heat through. Do not boil.
- Add cooked noodles and toss to coat in creamy sauce.
- Top with sliced green onions.
Some Tips For Cooking Creamy Uni Udon
Here are some handy ways to boost flavor and perfect your creamy uni udon:
- Soak the uni in the dashi broth for 10-20 minutes before simmering to intensify the umami flavor.
- Add a sheet of kombu seaweed when simmering the dashi to make the broth even richer.
- Garnish with grated ginger or a drizzle of chili oil for some extra kick.
- For more texture, add some blanched spinach leaves, chopped scallions, or julienned cucumber.
- Leftover broth keeps for 2-3 days in the fridge and is delicious with just udon noodles or vegetables.
Variations Of Creamy Uni Udon
Once you master the basics, try these tasty variations:
- Add sautéed shiitake mushrooms for earthiness.
- Toss in sweet shrimp or crab for extra seafood flavor.
- Swirl in soft scrambled egg for creaminess and protein.
- Top with salmon roe for pops of brininess.
- Garnish with sliced scallions or shiso instead of green onions.
- For vegan uni udon, use almond milk and miso paste for flavor.
Don’t limit yourself – get creative with mix-ins like corn, spinach, or chicken. Uni udon welcomes all kinds of customizations.
Suggested Pairings With Creamy Uni Udon
Creamy seafood uni udon deserves equally luxurious pairings:
- Sake – Dry or nigori sake are perfect partners. The rice notes complement the dish beautifully.
- Green tea – Earthy, grassy sencha or matcha green tea balance the rich noodles.
- Miso soup – A light, salty broth and soft tofu cubes cleanse the palate.
- Tamago – Sweet and savory Japanese omelette makes a tasty side.
- Wakame salad – Chilled seaweed, cucumbers, and carrots create crisp contrast.
Serving Suggestions Creamy Uni Udon
Want to elevate creamy uni udon from a weeknight dinner to fine dining? Follow these plating tips:
- Portion noodles and sauce in deep bowls for easier mixing and slurping.
- Crown each bowl with a whole, intact uni lobe for dramatic effect.
- Arrange garnishes like roe, scallions, or shiso leaves artfully around the lobe.
- Drizzle sauce in zig-zags across the surface using a squeeze bottle.
- Serve with ornate lacquerware spoons and chopsticks.
- Chill sake glasses and sake ahead of time.
- Dim mood lighting to highlight the dish and create ambiance.
With its indulgent mouthfeel, complex oceanic taste, and slurpy noodles, uni udon is the ultimate Japanese comfort food. Savor every creamy, umami-loaded bite of this luxurious noodle dish. Just one warm, soothing bowlful will transport you straight to the shores of Japan.
Conclusion: Creamy Uni Udon
Creamy uni udon is the ultimate comforting Japanese noodle dish. With fresh udon, umami-rich dashi, creamy sauce, and delicate uni, every bite is pure bliss. Once you get the basics down, feel free to play around with add-ins and garnishes. This versatile recipe is simple yet impressive enough for any occasion. Give it a try and let the smooth, sweet flavors of creamy uni udon transport you to coastal Japan.
Creamy Uni Udon
Notes
- Freshness is Key: Uni (sea urchin) has a delicate flavor that can be easily overpowered. Use the freshest uni possible for the best results.
- Adjust the Broth: Feel free to adjust the amount of sake, mirin, and soy sauce to your taste preference. You can also add a pinch of sugar for a touch of sweetness.
- Substitute the Broth: If you don't have chicken broth or Kombu Dashi, you can use vegetable broth for a vegetarian option.
- Leftovers: Creamy Uni Udon is best enjoyed fresh. The uni flavor and texture can deteriorate if stored.
Ingredients
- For the Udon
- • 16 ounces dried udon noodles
- • 8 cups water
- For the Creamy Broth
- • 4 cups light chicken broth (or Kombu Dashi)
- • 2 tablespoons sake
- • 1 tablespoon mirin
- • 1 tablespoon soy sauce
- • 1 tablespoon white miso paste
- • 1 tablespoon heavy cream (optional, for extra richness)
- • 1/2 teaspoon black pepper
- For the Toppings
- • 8 ounces fresh uni (sea urchin)
- • 4 tablespoons thinly sliced nori seaweed
- • 4 scallions, thinly sliced (white and green parts)
- • Shichimi Togarashi (Japanese seven-spice powder), for garnish (optional)
- • Aji flakes (bonito flakes), for garnish (optional)
Instructions
- Cook the Udon: In a large pot, bring the water to a boil. Add the udon noodles and cook according to package instructions, usually for 5-7 minutes. Drain the noodles and rinse briefly under cold water to stop the cooking process. Set aside.
- Make the Creamy Broth: In a separate saucepan or pot, heat the chicken broth (or Kombu Dashi) over medium heat. Add sake, mirin, soy sauce, miso paste, and black pepper. Whisk well to dissolve the miso paste. If using, add the heavy cream for extra richness. Bring the broth to a simmer and cook for 2-3 minutes, until slightly thickened.
- Assemble the Udon: Divide the cooked udon noodles amongst 4 serving bowls. Ladle the hot creamy broth over the noodles.
- Add the Toppings: Gently top each serving with fresh uni, sliced nori seaweed, and scallions.
- Optionally, sprinkle with Shichimi Togarashi or Aji flakes for an extra kick and visual appeal.
Nutrition Facts
Creamy Uni Udon
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 800 | |
| % Daily Value* | ||
| Total Fat 40 | 61.5% | |
| Saturated Fat 15 | 75% | |
| Trans Fat 0 | ||
| Cholesterol 400mg | 133.3% | |
| Sodium 1000mg | 41.7% | |
| Total Carbohydrate 70 | 23.3% | |
| Dietary Fiber 5 | 20% | |
| Sugars 15 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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