When Tokyo turns humid, we reach for himokawa — the wide, ribbon-flat udon of Gunma, some strands as broad as a finger. We serve it cold, with an icy dashi tsuyu to dip, and we let the very last drop decide it: a few drops of a fine barrel-aged soy sauce, raw, right at the end, where its depth sings loudest.
Serves 2 · about 15 minutes active + 1 hour to chill (or use the quick method below)
Ingredients
- Oni Himokawa Udon (1–2 servings)
- Tsuyu: 1 dashi pack + 200 ml water · 2 Tbsp mirin · ½ tsp salt · 1–2 Tbsp soy sauce, to taste
- Optional, if you're in a hurry: skip the dashi pack and use 4 Tbsp concentrated (10x) shiro-dashi + 200 ml cold water instead — no simmering or chilling needed
- To finish: a few drops of a fine barrel-aged soy sauce, raw — the last drop
- To serve: grated ginger, sliced scallion, toasted sesame, shichimi togarashi if you'd like a little heat (shiso or myoga if you have them)
How to make it
- Tsuyu: simmer the dashi pack in the water about 3 minutes, then lift it out. Stir in the mirin, salt, and soy sauce, bring to a brief boil, then chill in the fridge or over ice — about an hour. (In a hurry? Skip this step entirely — just stir the shiro-dashi into the cold water and it's ready right away.)
- Boil the himokawa until tender (per the pack), shock in cold water, and drain well — cold water tightens the texture.
- Pile the ribbons on a plate or basket; set out the cold tsuyu and the toppings.
- Dip the wide noodles into the icy tsuyu, with ginger, scallion, sesame, and shichimi to taste.
- The last drop decides: for the final few bites, add a drop or two of a fine soy sauce straight onto the noodle. Raw and unheated, this is where its aroma is at its best.
Tip
A fine barrel-aged soy sauce loses its perfume when it is boiled, so we keep most of it for the finish. Make extra tsuyu — it keeps for days, and works for somen and soba too.
