Spicy Tuna Udon Bowl (Printable)
Savory Japanese noodles with spicy marinated tuna and fresh toppings, ready in 25 minutes.
# What You'll Need:
→ Tuna & Marinade
01 - 7 ounces 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 ounces 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 - 1/2 cup sliced green onions
13 - 1/2 cup shredded nori seaweed
14 - 1 tablespoon toasted sesame seeds
15 - 1/2 cup julienned cucumber
16 - Chili oil and pickled ginger to taste (optional)
# Directions:
01 - In a mixing bowl, combine the diced tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and rice vinegar. Toss gently to coat evenly, then 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 and rinse briefly under cold water to halt cooking, then 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 dissolves completely.
04 - Divide the cooked noodles evenly between two serving bowls. Ladle the hot broth over the noodles, ensuring they are fully submerged.
05 - Spoon the marinated tuna mixture generously over each bowl of noodles and broth.
06 - Top with sliced green onions, shredded nori, toasted sesame seeds, and julienned cucumber. Drizzle with chili oil and add pickled ginger if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together faster than delivery and tastes like you spent all afternoon on it.
- The contrast of cold spicy tuna against steaming broth is the kind of thing you will crave at odd hours.
02 -
- I once used regular tuna steaks instead of sushi grade and the texture was rubbery and unpleasant, so please trust me on this one and go to a proper fish counter.
- Undercooking the broth seasoning is the most common mistake, always taste it before ladling because dashi strengths vary wildly between brands.
03 -
- Warm your serving bowls with hot water before assembling so the broth stays hot longer at the table.
- A tiny drizzle of dark sesame oil right at the end over the whole bowl adds an aroma that will make everyone close their eyes on the first bite.