Ise-Udon is a type of Udon noodles from Ise city in Mie prefecture, Japan. Of all types of Udon, Ise-Udon probably has the softest and silkiest texture. Although Udon is generally expected to have Koshi (chewiness), the texture of Ise-Udon is completely opposite. One theory suggests that this was a thoughtful arrangement for the visitors to Ise-Jingu, one of the most important Shinto shrines in Japan. Back in old days, people would walk hundreds of miles to visit and pray at the shrine, and it is said that some restaurants started serving the tired guests soft-boiled Udon, which is light and easy on their stomach. A typical bowl of Ise-Udon is as simple as it can be, consisting of soft-boiled Udon noodles, which are boiled for more than an hour to the iconic soft texture, soy-based sweet and savoury sauce, chopped green onions. With its simple preparation and lightness, Ise-Udon will make a perfect snack or a meal to eat when sick.
-INGREDIENTS- (serves 2)
360~400g pre-boiled Udon noodles
1 green onion, finely chopped
2 egg yolks (optional)
6 tbsp soy sauce (ideally Tamari-joyu)
6 tbsp Mirin
2 tsp Hondashi
4 tbsp water
1. Boil the noodles over medium heat in a large pot until the bounciness is almost gone. (It will take about 30 minutes or more depending on the initial hardness of your noodles)
2. In the mean time, put the ingredients for the sauce in a small sauce pan. Bring it to a boil on a high heat, and then turn off the heat.
3. Strain the noodles and put a portion of them in a bowl while they are hot. Pour over half of the sauce and mix well with the noodles. Sprinkle with half of the chopped green onion. Drop one egg yolk on top.