Kake Udon
Thick wheat noodles in a simple, hot, clear dashi broth.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare a deeply flavorful awase dashi by steeping kombu in water at 140°F (60°C), removing it before boiling, then adding bonito flakes and straining.
- 2
In a saucepan, combine the dashi, light soy sauce, mirin, and sugar; bring to a gentle simmer to create a harmonious, translucent tsuyu (broth).
- 3
If using frozen udon, boil them for 1-2 minutes until just heated through and plump; if dry, follow package directions until tender but retaining a bite.
- 4
Drain the thick noodles thoroughly to avoid diluting the soup.
- 5
Divide the hot noodles into large, pre-warmed bowls.
- 6
Ladle the steaming, fragrant broth over the noodles and garnish elegantly with a slice of kamaboko and a sprinkle of chopped scallions.
Plan it in Listahan
Add Kake Udon to your week, check it against your household's allergens, and build the shopping list automatically.