Spicy Tuna Udon Noodle Bowl (Printer-Friendly)
Tender udon noodles with spicy marinated tuna in warm dashi broth, topped with fresh vegetables and sesame seeds.
# What You'll Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tablespoons Japanese mayonnaise (Kewpie preferred)
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 - Chili oil and pickled ginger (optional)
# 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 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 directions until tender but still chewy. Drain in a colander 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. Place over medium heat and bring to a gentle simmer, stirring until the sugar dissolves completely. Remove from heat once the broth is fragrant and well blended.
04 - Divide the drained udon noodles evenly between two serving bowls. Ladle the hot dashi broth over the noodles, ensuring each bowl receives an equal portion.
05 - Spoon the marinated spicy tuna generously over the noodles and broth in each bowl, distributing it evenly across the surface.
06 - Finish each bowl with sliced green onions, shredded nori, toasted sesame seeds, julienned cucumber, and any optional toppings such as chili oil or pickled ginger. Serve immediately while hot.
# Expert Advice:
01 -
- The creamy spicy tuna melts into the hot broth in a way that feels almost unfair for something this easy.
- It comes together faster than delivery and tastes like you spent all afternoon on it.
02 -
- Not all tuna at the grocery store is sushi grade so ask your fishmonger directly and do not take chances with fish you plan to eat raw.
- If your broth tastes flat, a tiny splash more soy sauce or a pinch of sugar can transform it completely before you serve.
03 -
- Toss the diced tuna with the marinade using a folding motion instead of stirring aggressively to keep those beautiful chunks intact.
- Toasting your own sesame seeds in a dry pan for two minutes makes them exponentially more fragrant than the ones from the jar.