Spicy Tuna Udon Noodle Bowl (Printable)
Savory Japanese noodle bowl featuring tender udon, spicy marinated tuna, and fresh vegetables in warm dashi broth.
# What You'll Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tbsp Japanese mayonnaise (Kewpie preferred)
03 - 1 tbsp Sriracha or Asian chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - 1 tsp 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 tbsp soy sauce
10 - 1 tbsp mirin
11 - 1 tsp granulated 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 - Chili oil and pickled ginger (optional)
# How-To 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 develop.
02 - Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender but still chewy. Drain in a colander and rinse briefly under cold water to halt cooking and remove excess starch. 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 has fully dissolved. Remove from heat and keep warm.
04 - Divide the drained udon noodles evenly between two serving bowls. Ladle the hot seasoned broth generously over each portion of noodles.
05 - Spoon the marinated spicy tuna mixture over the center of each noodle bowl, distributing it evenly between the two servings.
06 - Arrange the sliced green onions, shredded nori, toasted sesame seeds, and julienned cucumber over the tuna. Drizzle with chili oil and add pickled ginger if desired. Serve immediately while the broth is hot.
# Expert Advice:
01 -
- The creamy, spicy tuna melts slightly into the hot broth and creates this rich, addictive flavor you will not stop thinking about.
- It comes together in under thirty minutes with ingredients you can keep stocked in any kitchen that loves Japanese cooking.
02 -
- Sushi-grade is not a marketing term you can ignore here since you are eating the tuna essentially raw, so ask your fishmonger directly and do not substitute regular tuna steaks.
- Rinsing the udon under cold water after cooking is the step most people skip and it makes the noodles slippery and pleasant instead of sticky and clumped together.
03 -
- Dry the diced tuna with a paper towel before marinating it so the mayo clings properly instead of sliding off wet surfaces.
- Toast the sesame seeds in a dry pan just before serving because that thirty seconds of effort doubles their flavor and fills your kitchen with an amazing nutty smell.