How to Cook Udon and Make Tsuyu: Mastering the Basics

Udon is one of the most familiar noodle dishes on the Japanese table. Because it is so simple, the way you boil the noodles and the quality of the tsuyu sauce largely determine the flavor. Boil incorrectly and the noodles turn sticky or remain undercooked in the center; get the tsuyu wrong and the whole bowl falls flat. This article walks you through udon cooking basics, tsuyu preparation, and udon recipes you can enjoy right in HCMC, step by step.

Types of Udon and Their Cooking Times

Udon broadly comes in three types, each with a different cooking method and time. Knowing the differences is the first step to great udon.

Fresh Noodles (Nama Men)

Fresh udon is cut directly from a dough of wheat flour and water. It offers a wonderfully chewy texture and the natural aroma of wheat.

• Cooking time: 10 to 15 minutes (varies with thickness)
• Characteristics: best texture, but short shelf life (2 to 3 days refrigerated)
• Where to buy in HCMC: order Japanese fresh udon via Farmi

Dried Noodles (Kanmen)

Dried udon is fresh noodles that have been dehydrated, making them ideal for long-term storage. Because they are dry, cooking time is longer.

• Cooking time: 12 to 18 minutes (follow the package instructions)
• Characteristics: stores at room temperature for months, great for stocking up
• Note: slightly firmer texture compared to fresh noodles

Frozen Noodles (Reitou Men)

Frozen udon is factory-boiled and flash-frozen, offering the best balance of convenience and quality.

• Cooking time: 1 to 2 minutes (3 to 4 minutes in the microwave, still in the bag)
• Characteristics: retains a freshly boiled chewiness and is hard to mess up
• Where to buy in HCMC: available at Japanese supermarkets or via Farmi

How to Boil Udon Properly: 5 Key Points

Regardless of the type, there are universal principles when boiling udon. Follow these and the results will be noticeably better.

1. Use Plenty of Water

For one serving of udon (about 200g), use at least 2 liters of water. Too little water causes the noodles to clump and turn slimy. Use a large pot.

2. Wait for a Rolling Boil Before Adding Noodles

Only add the noodles once the water is at a vigorous, rolling boil. If the boil is too weak, the noodles will sink to the bottom and stick.

3. Separate the Noodles Immediately

As soon as you add the noodles, gently separate them with chopsticks. Fresh noodles in particular have dusting flour on them, and if you do not loosen them right away they will clump together.

4. Add Cold Water (Sashimizu)

When the water is about to boil over, add about 1 cup (200ml) of cold water. This is called "sashimizu" or "bikkuri mizu" (surprise water). The momentary drop in temperature helps the noodles cook evenly from the outside in. For dried noodles, repeat 1 to 2 times.

5. Rinse in Cold Water After Boiling

Transfer the boiled noodles to a colander and rinse thoroughly under running water. This removes excess starch and gives the noodles a firm bite. For cold udon (zaru udon), plunge them into ice water for an even firmer texture. Even for hot udon (kake udon), rinsing in cold water first and then reheating in hot tsuyu makes a dramatic difference in texture.

How to Make Tsuyu: Homemade vs. Store-Bought

The other star that defines udon's flavor is tsuyu. Here are the characteristics and preparation methods for both homemade and store-bought tsuyu.

Homemade Tsuyu (for Kake Udon)

Tsuyu made from scratch with dashi delivers a rich flavor with a restaurant-quality finish.

Ingredients (serves 2)

• Dashi: 600ml (ichiban dashi from kombu and katsuobushi, or dissolve 2 teaspoons of granulated dashi in 600ml of hot water)
• Soy sauce: 2 tablespoons
• Mirin: 1 tablespoon
• Salt: 1/2 teaspoon

Steps

1. Pour the dashi into a pot and heat over medium heat.
2. Add the soy sauce, mirin, and salt, then stir.
3. Remove from heat just before it reaches a boil. Boiling will cause the aroma to dissipate.
4. Taste and add a little more soy sauce if needed.

Tip: If you are unsure how to make dashi, refer to the related article "How to Make Dashi: 4 Basic Types and Using Them in HCMC."

Homemade Tsuyu (for Zaru Udon, Dipping Style)

Dipping tsuyu for zaru udon is made stronger than kake broth. Since the noodles are dipped in, the sauce needs a bold, pronounced flavor.

Ingredients (serves 2)

• Dashi: 200ml
• Soy sauce: 3 tablespoons
• Mirin: 2 tablespoons

Steps

1. Pour the mirin into a pot and bring to a brief boil over medium heat to cook off the alcohol.
2. Add the dashi and soy sauce, then remove from heat just before boiling.
3. Let it cool, then chill in the refrigerator. Cold tsuyu pairs better with the noodles.

Using Store-Bought Tsuyu (Mentsuyu)

When you are busy or want a quick udon, store-bought tsuyu (mentsuyu) is a great shortcut. Yamamori tsuyu is an all-in-one seasoning containing dashi, soy sauce, and mirin, available on Farmi.

For kake udon: dilute tsuyu 1 part to 3-4 parts water and heat (dilution ratios vary by product, so check the label).

For zaru udon: dilute tsuyu 1 part to 1-2 parts water. Keep it stronger than kake broth.

Customization tip: add grated ginger or ground sesame to store-bought tsuyu for extra flavor. Drop in an egg yolk for a creamy kamatama-style twist.

Basic Kake Udon Recipe

Hot kake udon is the simplest way to enjoy udon. The tsuyu flavor comes through directly, so the quality of your tsuyu is everything.

Ingredients (serves 1)

• Udon: 1 serving (fresh, dried, or frozen)
• Kake tsuyu (broth): 300ml
• Chopped scallions: to taste

Steps

1. Boil the udon and rinse in cold water.
2. Heat the kake tsuyu in a separate pot.
3. Briefly dip the rinsed udon in boiling water to reheat (10 to 15 seconds).
4. Place the udon in a bowl and pour the hot tsuyu over it.
5. Top with chopped scallions and serve.

Basic Zaru Udon Recipe

Cold zaru udon is ideal for hot HCMC days. Chilled noodles dipped in cold tsuyu offer a wonderfully smooth, refreshing eating experience.

Ingredients (serves 1)

• Udon: 1 serving
• Dipping tsuyu: 100ml (chilled beforehand)
• Condiments: chopped scallions, grated ginger, ground sesame

Steps

1. Boil the udon, rinse under running water, and plunge into ice water to firm up.
2. Drain well and arrange on a bamboo mat or plate.
3. Pour the dipping tsuyu into a small cup and set out the condiments.
4. Pick up the noodles, dip in tsuyu, and enjoy.

Udon Toppings Available in HCMC

Part of udon's charm is expanding your flavor range with different toppings. Here are toppings you can find in HCMC.

• Tempura: Shrimp tempura or vegetable kakiage are available in the frozen section of Japanese supermarkets or on Farmi. Freshly fried tempura on top of udon pairs brilliantly with the tsuyu.
• Onsen egg or raw egg: Drop onto hot udon for a kamatama-style bowl. Order Japanese-quality eggs via Farmi.
• Wakame seaweed: Simply rehydrate dried wakame in water. Available on Farmi.
• Aburaage (fried tofu): Simmer in a sweet-savory sauce and place on top for "kitsune udon." Frozen aburaage is available on Farmi.
• Scallions: Green onions are easy to find at any local market in HCMC. Slice thinly for garnish.
• Grated ginger: Tube ginger is also available on Farmi. Perfect as a condiment for cold udon.

Udon Ingredients on Farmi

On Farmi, you can order all the ingredients you need for making udon in one go.

• Katsuobushi (bonito flakes): for making dashi for homemade tsuyu. Produces a fragrant ichiban dashi
• Yamamori Tsuyu: just dilute for authentic udon tsuyu. Works for both kake and zaru
• Granulated dashi: for when you are short on time. Dissolve in hot water and add soy sauce

Frequently Asked Questions

Q1. Is adding cold water (sashimizu) really necessary when boiling udon? Sashimizu is a traditional technique that helps noodles cook evenly from the outside in. It is especially effective with dried noodles. Frozen noodles cook so quickly that sashimizu is not needed.

Q2. Store-bought tsuyu vs. homemade: which is better? Both have their merits. Use store-bought on busy weekdays and homemade on weekends for a more leisurely experience. Switching between the two is the key to enjoying udon long-term in HCMC. Yamamori tsuyu offers consistent quality and is available on Farmi.

Q3. Can I use the same tsuyu for both zaru udon and kake udon? Yes, but you need to adjust the concentration. Kake broth should be diluted thin enough to drink. Dipping tsuyu should be stronger. Store-bought tsuyu labels usually list different dilution ratios for "kake" and "tsuke," so check the packaging.

Q4. Can I find all the udon ingredients in HCMC? With Farmi, yes: udon noodles (frozen and dried), tsuyu, dashi ingredients, and toppings are all available. Order in Japanese with refrigerated delivery in as fast as 1 hour.

Conclusion: Master the Boil and the Tsuyu, Make Udon a Household Staple

Udon is a simple dish that anyone can make delicious by remembering three boiling basics (plenty of water, sashimizu, cold-water rinse) and learning to prepare tsuyu. Zaru udon for hot days, kake udon for cooler ones. Change the toppings and you will never get bored. In HCMC, Farmi makes it easy to get all the ingredients you need.

Download the Farmi app and receive your udon ingredients in as fast as 1 hour.

Related Articles

• How to Make Dashi: 4 Basic Types and Using Them in HCMC
• Essential Seasonings for Japanese Cooking
• What Is Katsuobushi? The Umami Foundation of Japanese Cuisine

Note: This article and some images were created with the assistance of AI (artificial intelligence) and reviewed by our editorial team before publication.