JFC’s Zaru Udon ざるうどん (Cold Noodles) Recipe
What Are Zaru Udon Noodles?
Zaru Udon noodles originate from the Sanuki region, which is now part of
Kagawa Prefecture in Shikoku, Japan. Sanuki is renowned for its
high-quality wheat and traditional udon-making techniques, making it one
of the most popular and cherished types of udon noodles in Japan. The
name "Zaru" comes from the bamboo draining baskets (zaru) used to drain
the noodles after cooking, which is a characteristic feature of this
cold udon dish.
Japanese cold noodles, also known as "hiyashi
noodles" 冷やし中華, are a popular dish served chilled, especially
during the hot summer months.
Why Do People Love Zaru Udon Noodles?
Eating noodles cold provides a refreshing and cooling sensation, making it a
perfect choice for hot weather. Overall, cold noodles offer a delicious and
light alternative to hot noodle dishes during the sweltering Japanese
summers. They offer a refreshing and light eating experience, making it an
ideal choice during hot weather. Cold noodles provide a cooling sensation
with a simple yet satisfying taste. Udon noodles have a chewy texture and a
neutral flavour that absorbs the essence of the broth or sauce they are
served with, offering a satisfying and comforting eating experience.
As
well as satisfying taste, udon noodles are nutritious, offering energy from
carbs, low fat, some protein, and essential minerals. The overall simplicity
of Zaru udon contributes to its popularity both with locals and visitors in
Japan.
How Are They Served And Eaten?
This popular side dish is served on a plate or bamboo mat with ice
underneath to maintain their temperature. Cold noodles are often accompanied
by a dipping sauce or a flavourful broth on the side. Additionally, various
toppings like sliced cucumber, green onions, nori (seaweed), sesame seeds,
and wasabi can be added to enhance the taste and texture.
To eat
Zaru udon, dip the cold noodles into sauce using your chopsticks, savour the
nutty taste, and take your time to chew them. In social settings, wait for
the host, dip the noodles modestly, finish before redipping and be mindful
not to contaminate the dipping sauce with the garnishes. When you have
finished, express gratitude to the host or chef by saying "Gochisousama
deshita" (ごちそうさまでした).
Ingredients
Main
- 450ml Water
- 1 Tsp of Dashi Powder
- 90ml Soy Sauce
- 90ml Mirin Sauce
- 20g of Sugar
Garnish
- Shredded Nori (Seaweed Sheets)
- Sliced Spring Onion (Rings)
- Dollop of wasabi
- Handful of Shredded Daikon
Recipe - Dipping Sauce
-
Place the dipping sauce ingredients in a pot at simmer on a low heat (60 to 90°C).
-
Cook until the sugar dissolves (approx. 10 mins) then put it aside and leave it to cool down.
Recipe - Noodles
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Cook the udon noodles in boiling water as per the packet instructions.
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Once cooked, drain the starchy water and place it under cold running water.
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Wait until the noodles are completely cold to the touch, drain them again and place them in a basket on top of a prepared cloth over a bed of ice.
Recipe - Serving
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When it is time to serve, move the noodles to the table and replace the ice if needed.
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Service with side garnishes and dipping sauce and enjoy!
