Eating 7-Eleven's "Tororo Kombu and Ume Udon" and Creating a Home Copycat Recipe

The staff member bought the product, and according to Ryuji the price is "probably 158 yen." The first thing Ryuji emphasized was the calorie count: despite being a cup noodle, it has only 218 kcal. When the staff member asked whether that was about the same as a bowl of rice, Ryuji answered that it doesn't even reach one bowl of rice.

When the previous product was featured, it sold out in many places, and lately it hasn't been seen in stores. This time it could be bought normally, but according to the staff member, quite a few people couldn't get it on the release day. Some stores reportedly received only about six units, and some people are apparently buying up stock because of the response to the previous product. For that reason, they said they were lucky to get it this time.

Opening the lid revealed ume that looked like ume flakes, along with tororo kombu. The two confirmed that the tororo kombu is shared with the previous product, and that part of the previous product's toppings has been replaced with ume. Hot water is poured in and left for 4 minutes. Ryuji predicted that the noodles would feel the same as in the previous product.

Opened up, the noodles were thin udon, and while there was a fair amount of ume, there weren't that many toppings overall. After eating, the two said to each other, "It really is delicious," and noted that the ume flavor comes through properly. The staff member said, "I might prefer this one to the last one," and added that the texture of the tororo kombu is nice too. They also pointed out that you can eat it after drinking, and that it's delicious without being guilt-inducing.

Looking at the ingredients, the dashi was made from four kinds: bonito flakes, kombu, mackerel flakes, and ago (flying fish) flakes. The previous product drew occasional comments saying "the flavor is weak," but this time it didn't feel weak to them. The salt content is a somewhat high 4.6 g, which Ryuji guessed is due to the ume.

Asked whether this is a limited-edition product, Ryuji answered based on something Ryuji had heard. Cup noodles are made in one large batch and shipped out rather than being produced continuously, so even with Seven Premium, stock probably comes in all at once, and once it sells out it may not be available for a while.

Ryuji gave it an S rank. Three reasons were given: being able to buy this quality for 158 yen is welcome amid rising prices; the accent of the ume's tartness and the silky texture of the tororo kombu keep it from getting boring; and the price, calories, and flavor all come together. The fat content is also low, at 2.7 g.

Ryuji said, "This is going to become the standard for cup noodles from now on," and agreed with the staff member that its "overall score is high." Neither of them normally eats cup noodles regularly, and when it comes to udon, Ryuji can just make it from scratch. Even so, Ryuji praised this product as having qualities that only a cup version can offer. The dashi includes kombu and other ingredients, so it doesn't taste cheap, and the salt level is just right for Ryuji.

The copycat recipe was made because Ryuji figured there would be complaints from people unable to buy it. Ryuji calls this recipe "Seven Respect" and said they want people who don't have a 7-Eleven nearby to be able to eat it too. The conversation turned to how in rural areas you have to drive to get to one, and Ryuji's family home is also far from a 7-Eleven.

The ingredients are umeboshi, tororo kombu, and frozen udon. The udon is frozen Sanuki udon, which according to Ryuji is the most delicious. However, it differs in thickness from the cup noodles. Using thin dried noodles might get closer, but dried udon takes a long time to boil, so Ryuji said not many people would likely eat it that way.

Three kinds of dashi are used: Hondashi, which is bonito-based, kombu dashi, and iriko (dried sardine) dashi. The cup contains four kinds, but since most homes don't have mackerel flakes, three were used. If you don't have iriko dashi, Hondashi alone will still make it tasty. Ryuji added that chicken stock or Chinese-style stock would make it something else entirely.

Ryuji also talked about clues for recreating cup noodles. If you look at the ingredient list on the back of the container, all the hints are written there. This product contains rice koji, which Ryuji guessed is there to add depth, remarking that it's a surprisingly impressive touch.

For one serving, use 300 cc of water. Put it over heat and add 1/2 teaspoon of Hondashi and 1/2 teaspoon of iriko dashi (the recipe in the description also includes 1/2 teaspoon of kombu dashi). Since the cup version doesn't have a strong soy sauce flavor, keep the soy sauce to about 1 teaspoon, checking the color as you go.

Use one umeboshi. Halving it leaves you unsure what to do with the rest, so it goes in whole. The one used is the 8% salt shiso ume commonly sold in supermarkets. The cup had no sweetness, so it's better to avoid honey ume. The ingredients also included powdered ume flesh, but that is apparently for commercial use and probably not sold to the general public. Since the ume in the cup was granular, almost like a topping, Ryuji said cutting it would be closer than mashing it, but in practice put one whole umeboshi into the pot and broke it up while it simmered.

Next, add the frozen udon. Because it's frozen, it's ready to eat in about a minute. The tororo kombu is a different type from the one in the cup, and the amount is about 3–4 g. Tororo kombu dissolves quickly, so Ryuji says it looks nicer and works better placed on top rather than dissolved into the soup. In the cup it ends up soaking in the hot water due to how it's built, but when making it at home, it's better to put it on top.

While it simmered, Ryuji also talked about fat. Ramen doesn't taste like ramen and isn't good without oil, but udon doesn't need oil, making it a health food, and Ryuji said, "Whoever came up with udon is amazing."

There's a trick to plating. Put just the udon into the bowl first, then pour the ume-filled soup left in the pot over it afterward, so the ume stays on top instead of sinking and looks more appealing. Add the tororo kombu on top, and, though it's not in the cup version, garnish with scallions for a home-cooked touch. Finally, sprinkle a pinch of salt to match the salt content of the cup noodles, and it's done.

The two's verdict after eating was "it's exactly the same." Because fresh umeboshi was used, the ume comes through a bit more than in the cup. Ryuji said that Hondashi alone wouldn't produce this flavor, and that the depth probably comes from using three kinds of dashi, combining kombu and iriko. The staff member described it as "a comforting taste."

On the other hand, Ryuji acknowledged that if you compare them side by side, they are still different. That said, the thick udon is very delicious and pairs well with the tororo kombu. Ryuji pointed out as a plus that when you lift the noodles, all the tororo kombu clings to them, and said it might be their favorite of their recent recipes.

Several variations were also suggested. If you don't care about calories, topping it with tenkasu (tempura bits) would definitely be delicious. Ryuji also joked that craving high-calorie food is human instinct and a sign of good health. The staff member said it seemed good for when you have a cold, and they talked about how adding rice to the leftover soup to make something like zosui (rice porridge) would also be tasty.

Ryuji reflected that lately they've been using tororo kombu only for copycat recipes. It was also used in a previous copycat of kombu-water mazesoba. Ryuji believes tororo kombu pairs well with complex dashi and releases quite a lot of umami on its own. That's why, even though only about 1 1/2 teaspoons of dashi powder were added in total, it tastes as if the dashi had been made properly from scratch.

Beyond that, Ryuji guessed that the iriko dashi is what made the difference this time. Ryuji has been hooked on it lately and hasn't talked about it much yet, but finds it so delicious that they want to introduce and spread it themselves. Ryuji also said that ramen made with iriko dashi is very delicious.

The staff member said this recipe suits their taste and that something this easy is something they'd make themselves. According to Ryuji, if you hurry, it can be made in 5 minutes. Finally, Ryuji urged viewers to first try Seven Premium's "Tororo Kombu and Ume Udon." Beyond that, Ryuji recommends this copycat recipe to people who can't go out to buy it or who want to make it themselves.