Kake Udon is a foundation of all udon noodle soup dishes and the easiest udon dish to make. You can simply enjoy the texture of the udon noodles along with the seasoned dashi broth. Master this recipe and take the first step in your udon journey!
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What is Udon anyway?
Udon is a type of Japanese noodle made by kneading wheat flour with water and salt, then cutting it into thick or thin strips. Before eating, it needs to be boiled (store-bought chilled, frozen, and dried udon noodles are already pre-boiled). You can enjoy it as udon noodle soup dish with dashi broth or sometimes as Yaki Udon (stir-fried udon noodles) with meat and vegetables.
In Japan, udon is a common ingredient readily available in grocery stores, beloved by people of all ages and genders.
While there are various forms of udon noodles available, including fresh, chilled, frozen, and dried, any of these can be used to make all types of udon dishes. Fresh udon is suitable for an authentic experience, while chilled udon is convenient for quick preparation. Frozen udon offers a balance of deliciousness and convenience, and dried udon excels in texture and shelf life. Feel free to choose according to your preference.
So what is Kake Udon?
Kake Udon is a simple dish consisting of udon noodles in a hot dashi broth with no additional ingredients (except for condiments). Kake means to pour over. Most udon noodle soup dishes are made by adding various ingredients to this base. For example, when topped with tempura, it becomes Tempura Udon, and putting aburaage (deep-fried tofu) results in Kitsune Udon.
Therefore, if you're trying to make a udon noodle soup dish for the first time, I recommend starting with this one. Even without additional ingredients, the flavor is delightful.
Types of udon noodles
Simply saying "udon" doesn't capture its essence, as there's a wide range of udon varieties that can't be summarized with just a single word. There are various types, each with differences in thickness, mouthfeel, and texture. Examples include the thick and chewy "Sanuki udon," the thin and chewy "Inaniwa udon," the thick and soft "Shiratama udon," and the flat and wide "Kishimen." The sensation in your throat and the texture vary depending on the type of udon you choose. For those who love udon, I highly recommend exploring the many different kinds.
By the way, my top recommendation is definitely Sanuki udon. It offers a satisfying sensation in the throat and a delightfully chewy texture. It's one of the most popular udon varieties in Japan.
What is the dashi broth for udon noodle soup made from?
Dashi broth for udon noodle soup is typically made from kombu and bonito flakes, and the process of preparing it is the same as making Miso Soup. However, to enhance the flavor, it's common to use a large amount of bonito flakes.
Alternatively, some people prepare dashi using kombu and dried shiitake mushrooms. This gives it a different flavor and makes it suitable for vegans.
To learn more about "Shiitake Dashi."
Udon soup seasoning
The seasoning of udon soup primarily varies between the Kanto region in eastern Japan and the Kansai region in western Japan. While the Kanto region uses a large amount of soy sauce, giving it a rich color and a strong, salty flavor, the Kansai region employs a stronger dashi broth and less soy sauce, resulting in a lighter color and milder saltiness.
I live in Osaka, which is located in the Kansai region, and I prefer the Kansai-style seasoning, so let me share with you a Kansai-style seasoning recipe here.
Ingredients
- 0.14 oz. (4g) kombu (dried kelp)
- 0.25 oz. (7g) bonito flakes
- 1 ½ cups (360ml) water
- 1 (7oz./200g) forzen udon noodles (fresh, chilled, or dried udon noodles can be substituted)
- 0.18 oz. (5g) green onion / scallion
- ½ Tbsp mirin (A)
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted) (A)
Step-by-step instructions
🕒 Total 55 mins
Step 1
Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
Step 2
Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
Step 3
Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 6 minutes.
Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu dashi and bonito dashi, is ready.
Step 5
Thinly slice the green onions.
Step 6
When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 90 seconds.
When using fresh, chilled, or dried udon noodles: Boil them according to the package instructions and drain them in a colander.
Step 7
Return the dashi to the pot, add A (mirin and light soy sauce), and bring it to a boil.
Step 8
Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and then top with green onions.
To Store
You can store it in the refrigerator for up to 3 days. However, it is recommended to combine the udon noodles with the udon soup just before eating because once cooked, the udon noodles lose their firmness.
Recipe Card
Kake Udon (Basic Udon Noodle Soup)
Ingredients
- 0.14 oz. (4g) kombu (dried kelp)
- 0.25 oz. (7g) bonito flakes
- 1 ½ cups (360ml) water
- 1 (7oz./200g) forzen udon noodles (fresh, chilled, or dried udon noodles can be substituted)
- 0.18 oz. (5g) green onion / scallion
- ½ Tbsp mirin (A)
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted) (A)
Instructions
- Put water and kombu in a pot and let it sit for at least 30 minutes until the kombu softens.
- Heat the pot over very low heat for about 10 minutes (for 2 servings). When small bubbles appear on the surface of the liquid, remove the kombu.
- Increase the heat and bring the water (kombu dashi) to a boil. Once it comes to a boil, reduce the heat to low, add the bonito flakes, and simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or cloth (such as cheesecloth). Awase dashi, which is a combination of kombu dashi and bonito dashi, is ready.
- Thinly slice the green onions.
- When using frozen udon noodles: Lightly sprinkle water over the frozen udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave at 1000W for about 90 seconds.When using fresh, chilled, or dried udon noodles: Boil them according to the package instructions and drain them in a colander.
- Return the dashi to the pot, add A (mirin and light soy sauce), and bring it to a boil.
- Place the udon noodles in a bowl and pour the liquid mixture (udon soup) over them. Loosen the udon noodles with chopsticks and then top with green onions.
Notes
- You can store it in the refrigerator for up to 3 days. However, it is recommended to combine the udon noodles with the udon soup just before eating because once cooked, the udon noodles lose their firmness.
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