Hijiki Udon Noodles

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The crunchy texture of Waka-hijiki is very useful.

It is a young hijiki noodle udon that warms the mind and body.

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Material (for 2 people):

  • Wakagi (before salt removal / before watering) 30g / 3g
  • Seasoning 4-6 sheets
  • Frozen udon (or boiled udon) 2 balls
  • 3 all -purpose green onions

  • Water 600cc
  • Katsuobushi 15g
  • 1/2 teaspoon of boiled powder
  • 1 teaspoon of salt
  • 2 tablespoons of mirin
  • 1 tablespoon soy sauce


How to:

  1. The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long.

  2. In the case of dried hijiki, return to water for 6 minutes.

  3.  The versatile green onion is 4cm long, and the rest is cut into small pieces.
  4. Make noodle soup. Put the ingredients in a pan, put it on medium heat, turn off the heat when boiling and strain. Put it back in a pan, add a single -purpose green onion with a shimeji and a 4cm length, and boil it quickly.

  5. Warm the udon in a microwave and put it in a bowl. Pour 4 and put the seasoning and small -sized onions.

  6. Finally, put the salt -drained young hijiki on it!


If the bonito broth is stronger, there is a sweet and sweet cooked.The value of young hijiki increases.