Kake Udon

Name: Kake Udon
Total time: 20 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 portions fresh or frozen udon noodles; 5 cups awase dashi (kombu and bonito); 1/4 cup light soy sauce (usukuchi); 2 tbsp mirin; 1 tsp sugar; 2 scallions (finely chopped); kamaboko (fish cake slices)

Thick wheat noodles in a simple, hot, clear dashi broth.

20 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

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.

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