Spicy Tuna Udon (Print version)
Savory Japanese noodle bowl with tender udon, spicy tuna, and fresh vegetables. Ready in 25 minutes.
# What goes in:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tbsp mayonnaise (preferably Japanese/Kewpie)
03 - 1 tbsp Sriracha or Asian chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp sesame oil
06 - 1 tsp rice vinegar
→ Noodles & Broth
07 - 14 oz fresh or frozen udon noodles
08 - 3 cups dashi broth (substitute with chicken or vegetable broth if needed)
09 - 1 tbsp soy sauce
10 - 1 tbsp mirin
11 - 1 tsp sugar
→ Toppings & Garnishes
12 - 1/2 cup sliced green onions
13 - 1/2 cup shredded nori (seaweed)
14 - 1 tbsp toasted sesame seeds
15 - 1/2 cup julienned cucumber
16 - Optional: chili oil, pickled ginger
# Cooking steps:
01 - In a mixing bowl, combine the diced sushi-grade tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and rice vinegar. Toss gently until the tuna is evenly coated. Cover and 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 instructions until tender yet chewy. Drain and rinse briefly under cold water to halt cooking. 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. Remove from heat once the broth is fragrant and well-seasoned.
04 - Divide the cooked udon noodles evenly between two serving bowls. Ladle the hot dashi broth over the noodles, ensuring they are fully submerged.
05 - Spoon the marinated spicy tuna generously over the noodles in each bowl, allowing the heat of the broth to slightly warm the tuna.
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.
# Tips from flavorandfeast:
01 -
- It comes together in under thirty minutes, which makes it a weeknight dinner you will actually want to make.
- The contrast of piping hot broth with cool, creamy, spicy tuna is the kind of thing you did not know you were missing.
02 -
- Not all tuna at the grocery store is sushi grade, so always ask the fish counter explicitly and avoid anything that looks dull or smells overly fishy.
- Rinsing the udon under cold water after cooking removes excess starch and prevents the noodles from turning gummy in the broth.
03 -
- Let the dashi come to a full simmer before adding the soy sauce and mirin, because adding them too early can mute their flavor.
- A drizzle of toasted sesame oil right at the end, just before serving, wakes up every single element in the bowl.