Zaru Udon (Cold Udon with Dipping Sauce)

Gather all the ingredients. This recipe makes homemade dipping sauce. To make a quick dipping sauce using bottled mentsuyu (concentrated noodle soup base), see my recipe Notes at the end.

To Make the Dipping Sauce (Tsuyu):

Add ⅔ cup dashi (Japanese soup stock), 2 Tbsp mirin, and 1 tsp sugar to a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

Add 2 Tbsp soy sauce. Bring it back to a simmer, then turn off the heat. Transfer to a heat-resistant container or serving pitcher and set in a bowl of ice to cool. This dipping sauce is ready to use; no need to dilute.Nami's Tip: Make it ahead and keep it in the fridge until ready to use (up to 1 week).

To Prepare the Noodles:

Bring a large pot of water to a boil. Add 2 servings udon noodles (no need to defrost from frozen) and boil for 1 minute to heat through. Nami's Tip: I use my favorite frozen Sanuki udon from the Japanese market. Shelf-stable dried udon noodles or vacuum-packed fresh udon noodles are good alternatives; cook according to package directions.

Drain in a sieve. Thoroughly rinse off excess starch under running water using your hand until the noodles are no longer slippery. Place them in an ice bath to chill for 30–60 seconds—any longer and the noodles will become too firm.

To Prepare the Condiments:

Cut 1 green onion/scallion into thin slices. Peel and grate ½ inch ginger. Divide the sliced green onion, grated ginger, and wasabi onto small individual plates.

To Serve:

Drain the chilled noodles well. Divide onto serving plates with a few ice cubes and your choice of toppings (see notes). Pour the cooled tsuyu into individual cups, stir in the condiments, and dip the noodles to eat.

To Store:

Cook the udon noodles just before serving. Store leftover dipping sauce in a clean, airtight container in the refrigerator for up to a week.