Gather all the ingredients.
1: If you use refrigerated udon noodles, loosen them under running water. If you use dried udon noodles, boil them according to the package instructions.
2: Mentsuyu I use is 3-times concentrated. If you use “straight” Mentsuyu (= not concentrated), you might need to add more to achieve the same flavor.
3: Homemade Mentsuyu recipe: click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.