Name: Cold Inaniwa Udon
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200 g Dried Inaniwa Udon noodles; 1 cup Dashi stock; 0.25 cup Soy sauce; 0.25 cup Mirin; 1 tsp Granulated sugar; 2 tbsp Green onions, finely sliced; 1 tsp Grated fresh ginger; 1 tsp Wasabi paste

Asian

Cold Inaniwa Udon

Experience the delicate elegance of Inaniwa Udon, a hand-stretched specialty from Akita known for its smooth, slippery texture and refined bite. Served chilled with a savory tsuyu dipping sauce, this dish is the ultimate refreshing meal for warm weather.

Prep

15m

Cook

Serves

Calories

320kcal

Qty	Ingredient
200 g 200 g	Dried Inaniwa Udon noodles
1 cup 240 ml	Dashi stock
0.25 cup 60 ml	Soy sauce
0.25 cup 60 ml	Mirin
1 tsp 4 g	Granulated sugar
2 tbsp 10 g	Green onions, finely sliced
1 tsp 5 g	Grated fresh ginger
1 tsp 5 g	Wasabi paste

2 Method

Step 1. Prepare the dipping sauce (tsuyu) by combining dashi stock, soy sauce, mirin, and sugar in a small saucepan over medium heat. Bring to a light simmer, then immediately remove from heat and let it cool. Refrigerate until chilled.

Step 2. Bring a large pot of water to a vigorous boil. Do not add salt, as the noodles already contain sodium.

Step 3. Add the dried Inaniwa Udon noodles to the boiling water, stirring gently to ensure they do not stick together.

Step 4. Cook the noodles for 3 to 4 minutes, or until they become slightly translucent and reach an al dente texture. Check frequently to avoid overcooking.

Step 5. Drain the noodles into a colander and immediately rinse under cold running water. Gently rub the noodles between your palms to wash away the surface starch, which ensures a silky texture.

Step 6. Transfer the washed noodles into a bowl of ice water for 1-2 minutes to fully chill them and tighten their structure.

Step 7. Drain the noodles thoroughly and arrange them on a traditional bamboo mat (zaru) or a chilled plate.

Step 8. Pour the chilled dipping sauce into individual small cups. Serve the noodles with green onions, grated ginger, and wasabi on the side for diners to mix into the sauce to their preference.

·
The 'washing' process under cold water is the most important step for the perfect texture; don't skip it!
·
If you want a vegetarian version, use a kombu (kelp) based dashi instead of the standard bonito-based stock.
·
Place the serving plates in the freezer for 10 minutes before serving to keep the noodles ice-cold for longer.
·
Inaniwa udon is much thinner than standard Sanuki udon, so be very careful not to boil them for more than 4 minutes.

? FAQ

What makes Inaniwa Udon different from regular udon?

Inaniwa udon is hand-stretched and kneaded, resulting in a thinner, flatter shape and a much smoother, creamier texture compared to the thick, chewy Sanuki udon.

Can I make the dipping sauce in advance?

Yes, you can make the tsuyu up to 5 days in advance and keep it in an airtight container in the refrigerator.

Is Inaniwa Udon gluten-free?

No, Inaniwa udon is made from wheat flour and contains gluten.

Can I serve this with toppings?

Absolutely. Popular additions include shredded nori (seaweed), shrimp tempura, or a soft-boiled egg (ajitsuke tamago).