Udon, popular in the Japanese cuisine, is a type of thick noodle made of wheat. This is normally served hot as a noodle soup with toppings like Tempura or Abura Age (deep fried tofu packets).
In its simplest form, udon is served with flavored broth (kakejiru), which is made up of dashi, soy sauce, and mirin, and topped with scallions (green onions). Nowadays there are Tsuyu (noodle sauce) that can be used directly with Udon (example: Hontsuyu).
In summer, udon may be served chilled, called Zaru udon. This is normally served with shredded Nori and served on a sieve-like bamboo tray (called Zaru - therefore the name Zaru udon). The dipping sauce is just like the Kakejiru (above), which is a mixture of dashi, mirin and shoyu (soy sauce), is served together with Zaru udon. How to eat: dip the udon in the dipping sauce and enjoy!
How to make the Kakejiru / Udon dipping sauce:
6 cups of Dashi (Fish broth)
8 Tbsp of Soy Sauce
8 Tbsp of Mirin
OR simply:
0.5 cups of Hontsuyu
2.5 cups of water
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