What is Koro Udon?
Koro udon (ころうどん) is a unique udon dish that’s popular in the Tokai region, including Aichi Prefecture. This one-of-a-kind noodle dish is served at almost room temperature with minimal toppings, which sets it apart from other udon varieties like hiyashi or kake udon.
It is well-known in the Nagoya area (that’s how I know), but it’s still a regional specialty that many Japanese people from other parts of the country haven’t even heard the name of.
There are two main stories about how Koro Udon came to be. One says it was created by a noodle shop owner from Tajimi City, Gifu Prefecture, who introduced it in Nagoya before World War II. The other suggests it emerged as a practical, quick meal option in Nagoya’s post-war black markets.
Key Ingredients & Substitution Ideas
- Udon Noodles: It’s actually pretty simple to make at home! If you’re looking for a fun kitchen project, why not try making your own udon? (Homemade udon recipe here) If you’re short on time, choose quality dried, frozen or fresh udon from your local Asian market.
- Dashi Stock: This is the foundation of the flavor! If you can make your own dashi, great. But if you’re short on time, I highly recommend dashi packets. Just a heads-up: This recipe calls for a lot of dashi, so it’s best to avoid instant dashi granules.
- Soy Sauce: In this recipe, we’re using dark soy sauce, also known as koikuchi shoyu.
- Mirin: If you want the most authentic flavor, go for hon mirin (true mirin).
- Toppings: I used blanched spinach, white sesame seeds, and chopped green onion.
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Koro Udon at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
In a medium saucepan, mix together the dashi stock, soy sauce, and mirin. Bring the mixture to a boil over medium heat. Once it’s boiling, turn the heat down low and let it simmer for about a minute to burn off the alcohol.
Right after you’ve simmered, add about 3-5 ice cubes to the broth. This quick cooling method brings the temperature down to a point that’s neither cold nor warm, which is characteristic of Koro Udon.
Let the broth sit while you prepare the noodles.
Bring a big pot of water to a boil. Add the udon noodles and cook according to the package instructions. Just be careful not to overcook, because the noodles should still have a little chewiness.
Once they’re cooked, drain them in a colander.
While the noodles cook, boil another small pot of water with a pinch of salt and blanch your spinach for 1 minute.
After a minute, transfer to a bowl of cold water to stop them from overcooking and maintain their bright green color.
Rinse the cooked udon under lukewarm water.
This step is important because it gets rid of the extra starch, stops the noodles from becoming gummy, and gets them to the right temperature for Koro Udon.
Once you’ve rinsed them, shake the colander well to get rid of any excess water.
Put the prepared udon noodles in individual bowls. Just pour the cooled broth over the noodles, making sure you get an even amount in each bowl.
Now, add your choice of toppings, such as blanched spinach, toasted sesame seeds, and finely chopped green onions.
I hope you enjoy this Koro Udon recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Udon Recipes
Want more inspiration? Explore my Udon Roundup Post for a carefully selected collection of tasty recipe ideas to spark your next meal!
Koro Udon (Nagoya Style Udon Soup)
Ingredients
- 350 ml dashi stock use kombu/shiitake dashi for plant-based diets
- 2 ½ tbsp dark soy sauce
- 1 tbsp mirin
- 3-5 ice cubes
- 2 portions udon noodles
- 1 pinch salt
- 30 g spinach
- sesame seeds to garnish
- finely chopped green onions to garnish
Instructions
- Take a sauce pan and add 350 ml dashi stock, 2 ½ tbsp dark soy sauce and 1 tbsp mirin. Bring to a boil and let it bubble for 1 minute before turning off the heat.
- Add 3-5 ice cubes to the broth to help cool it quickly. It should be warm, not hot or cold. Let the broth sit while you cook the noodles.
- Bring a pot of water to a rolling boil and add 2 portions udon noodles. Cook for the time stated on the packaging.
- In the meantime, boil a small pot of water and add 1 pinch salt. Blanch 30 g spinach for 1 minute and then transfer to a bowl of cold water to prevent overcooking.
- Once the udon is cooked, use a colander to drain and rinse with warm water to remove excess starch. Shake well to release excess water, then place in serving bowls.
- Pour the warm soup over the udon and garnish with the blanched spinach, sesame seeds and finely chopped green onions.
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