Japanese Grand Prix

Suzuka Ise Udon

Suzuka, Japan

Ise Udon japan-suzuka-ise-udon

Food image

Plate shot or ingredient still life.

Drink image

Pairing photo or simple glassware shot.

Supporting graphic

Track-map style graphic, texture, or abstract speed visual.

Suzuka Ise Udon

Suzuka is one of the serious drivers’ circuits, but the food pick here goes the other direction: soft, comforting, and low-drama. Ise udon is a regional noodle dish from nearby Mie Prefecture, and it is a great race-morning bowl.

Quick Look

Race: Japanese Grand Prix
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2

Ingredients

2 portions thick udon noodles
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
1 tablespoon dashi powder mixed into 1/2 cup hot water
1 teaspoon tamari
2 scallions, finely sliced
1 tablespoon katsuobushi
1 teaspoon toasted sesame seeds

Method

In a small saucepan, combine the soy sauce, mirin, sugar, prepared dashi, and tamari.
Simmer for 5 to 7 minutes until slightly thickened. It should coat the back of a spoon lightly.
Cook the udon according to the package instructions, then drain well.
Divide the noodles into bowls and spoon over the sauce.
Top with scallions, katsuobushi, and sesame seeds.
Toss before eating so the sauce clings to every strand.

Drink Pairing

Wine: Junmai sake.
Local pairing: Sencha green tea.

Notes

Traditional Ise udon is softer than most udon dishes. Do not chase extra chew here.
A soft egg on top is optional but excellent.