Asari Udon (Clam Udon)

“Asari” means clams in Japanese, but for me, it also brings back childhood memories of a mischievous little girl from the comic Asari-chan. I remember reading somewhere that her hair was inspired by the shape of clams—funny, isn’t it? Whether that’s true or not, hearing the word asari always takes me back to those carefree primary school days.

Despite visiting Japan three times, I never tried this dish until my cousin posted a photo of it from a tiny udon shop in Kyoto. That was enough to spark my curiosity. With all the ingredients on hand (a simple dashi pack does the trick), I finally made it myself. It only took 10 minutes, yet the result was a bowl of light, comforting, umami-packed goodness. Unlike heavier meat-based dishes, this one feels fresh and soothing. And even though I love adding chili to almost everything, I let the clean dashi broth shine—well, until I drizzled a little layu chili oil at the end.

🥢 Ingredients (serves 2):

• 1kg clams (baby clams are traditional, but I used big clams)

• 2 dashi packets

• 1 packet bonito flakes

• 1 stalk spring onion (chopped)

• 1 tbsp mirin & 1 tbsp sake (equal ratio)

• 2 servings udon noodles

• Optional: seaweed, chili oil (layu)

🍜 Method:

1. In a pot, bring ½L water to a boil with dashi and bonito flakes. Let the flavors infuse, then remove both and stir in mirin and sake.

2. Add pre-soaked clams, cover, and cook for 2-3 minutes until they open.

3. In a separate pot, cook udon noodles for 2-3 minutes, then drain.

4. Assemble the bowl: add udon, pour over the broth, and top with clams. Garnish with chopped spring onion, seaweed, and (if you like a little heat) a drizzle of chili oil.

A simple, satisfying dish that reminds me of both Japan and my childhood favourite comic.