Sung Si-kyung's Katsuobushi Broth Fried Udon
A recipe that upgrades instant fried udon noodles with a deep, smooth kombu and katsuobushi broth for a Japanese restaurant-style dish
Ingredients needed 1 servings
Recipe
Cooking tips
- Steeping kombu in cold water for a long time rather than boiling it yields a smooth, rich umami without bitterness.
- Katsuobushi should be steeped off the heat using residual warmth, as prolonged heating can bring out astringent flavors and spoil the clean aroma.
- Reducing the amount of instant soup powder slightly and adding soy sauce and cheongju instead is the key to achieving a refined Japanese flavor.
Recommended for
- Those who want to enjoy instant ramen as a gourmet dish with an elevated, luxurious touch.
- Those craving a simple yet deeply savory, warm udon broth.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Choi Kang-rok's Katsuobushi Broth
- Aha Bujang's Fried Udon
- Shin Dong-min's Tempura Udon
- Shin Dong-min's Black Sea Bream Katsuo Shabu Shabu
- Sung Si-kyung's Katsuobushi Kimchi Stir-fry
- Solo Cooking God's Corn Fritters
- Striker Chef's Tuna and Corn Fritters
- Striker Chef's Thai Style Sweet Corn Fritters
- Jung Ho-young's Sweet Corn Fritters
- Solo Cooking God's Cold Ramen in Naengmyeon Broth
