Spicy Tuna Udon Noodles (Printable Version)
Savory Japanese noodle bowl with spicy marinated tuna, udon noodles, and fresh vegetables in warm dashi broth.
# What You Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
03 - 1 tablespoon Sriracha or Asian chili sauce
04 - 1 teaspoon soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon rice vinegar
→ Noodles & Broth
07 - 14 oz fresh or frozen udon noodles
08 - 3 cups dashi broth (chicken or vegetable broth may be substituted)
09 - 1 tablespoon soy sauce
10 - 1 tablespoon mirin
11 - 1 teaspoon sugar
→ Toppings & Garnishes
12 - ½ cup sliced green onions
13 - ½ cup shredded nori (seaweed)
14 - 1 tablespoon toasted sesame seeds
15 - ½ cup julienned cucumber
16 - Optional: chili oil, pickled ginger
# How To Make It:
01 - In a mixing bowl, combine the diced sushi-grade tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and rice vinegar. Toss gently to coat evenly, then refrigerate for at least 10 minutes to allow the flavors to meld.
02 - Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until tender but still chewy. Drain and rinse briefly under cold water to halt cooking, then set aside.
03 - In a separate saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
04 - Divide the drained udon noodles evenly between two serving bowls. Ladle the hot seasoned broth over the noodles.
05 - Spoon the marinated spicy tuna generously over the noodles and broth in each bowl.
06 - Finish each bowl with sliced green onions, shredded nori, toasted sesame seeds, and julienned cucumber. Drizzle with chili oil and add pickled ginger if desired. Serve immediately while hot.
# Helpful Hints:
01 -
- The contrast of ice cold spicy tuna against steaming hot broth is a texture and temperature experience most home cooks never think to try.
- It comes together in twenty five minutes flat which makes it perfect for weeknights when you want something extraordinary without the effort.
02 -
- I once used tuna that was two days past its sushi grade prime and the texture turned grainy and unpleasant so always use it on the day you buy it.
- Rinsing the udon under cold water was a step I skipped once and the noodles clumped into a gummy mass that no amount of broth could save.
03 -
- Use a sharp knife to dice the tuna in one clean stroke per cut because sawing back and forth bruises the flesh and makes it look ragged.
- Toasting the sesame seeds in a dry skillet just until they start to pop releases oils that transform them from a garnish into something genuinely flavorful.