🇯🇵 Japanese

Octopus Udon

Name: Octopus Udon
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, smashed Ginger; 2 tbsp Soy Sauce; 1.2 litres Stock or Broth; 200 g Noodles; 2 tbsp Mirin; handful Shiso Leaves; 400 g, tentacles Octopus; 1 litre Kombu Dashi; 300 g Udon Noodles

🇯🇵 Japanese

Broth-soaked noodles, tender octopus and fresh herbs layered bite by bite. 32 minutes of mostly hands-off cooking.

Prep 15 min Cook 17 min Serves 2 Medium

Ingredients

Saltto taste
Ginger3 cloves, smashed
Soy Sauce2 tbsp
Stock or Broth1.2 litres
Noodles200 g
Mirin2 tbsp
Shiso Leaveshandful
Octopus400 g, tentacles
Kombu Dashi1 litre
Udon Noodles300 g

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the soy sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the octopus gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the octopus on top.
5
Finish with shiso leaves, spring onions and a wedge of rice vinegar on the side.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: How to Make Octopus Udon Noodle Soup · on YouTube