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 dishes with dashi broth or sometimes as stir-fried udon noodles with protein and vegetables.
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 noodles are suitable for an authentic experience, while chilled udon noodles are convenient for quick preparation. Frozen udon noodles offer a balance of deliciousness and convenience, and dried udon noodles excel 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 inari age (seasoned fried tofu pouches) results in Kitsune Udon.
Therefore, if you are trying to make a udon noodle soup dish for the first time, I recommend starting with this dish. Even without additional ingredients, the flavor is delightful.
Types of udon noodles
Simply saying 'udon' doesn't capture its essence, as there is 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 udon enthusiasts, I highly recommend exploring the many different kinds.
My top recommendation is definitely sanuki udon. It offers a satisfying sensation in the throat and a delightfully chewy texture. It is one of the most popular udon varieties in Japan.
Dashi broth for udon noodle soup
Dashi broth for udon noodle soup is typically made from kombu and bonito flakes (katsuobushi), and the process of preparing it is the same as making a general Japanese dish, such as miso soup. However, to enhance the flavor, it is common to use a larger amount of bonito flakes. For more detailed information, please refer to the linked page titled "How to Make Bonito Dashi."
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 how to make shiitake dashi, please refer to the linked page.
Udon soup seasoning
The seasoning of udon soup varies primarily between the Kanto region in eastern Japan and the Kansai region in western Japan. In the Kanto region, a large amount of soy sauce is used, giving the soup a rich color and a strong, salty flavor. In contrast, the Kansai region uses 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
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 1 green onion / scallion
- ½ Tbsp mirin
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Awase dashi (udon broth):
- 1 ½ cups water
- 0.13 oz kombu (dried kelp)
- ⅗ cup bonito flakes (katsuobushi)
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 boiling, reduce the heat to low, add bonito flakes, and let it simmer for 6 minutes.
Step 4
Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having fine bonito flakes remaining, you can simply use a fine-mesh strainer. Awase dashi, which combines kombu dashi and bonito dashi, is now ready.
Step 5
Thinly slice the green onion.
Step 6
When using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.
When using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on high (1000W) for about 2 minutes. You can also cook them by boiling, just like the other types of udon noodles.
Step 7
Return the dashi to the pot, add 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) from the pot 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
- 1 serving udon noodles (fresh, dried, pre-cooked, or frozen)
- 1 green onion / scallion
- ½ Tbsp mirin
- 1 ½ Tbsp light soy sauce (regular soy sauce can be substituted)
Awase dashi (udon broth):
- 1 ½ cups water
- 0.13 oz kombu (dried kelp)
- ⅗ cup bonito flakes (katsuobushi)
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 boiling, reduce the heat to low, add bonito flakes, and let it simmer for 6 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having fine bonito flakes remaining, you can simply use a fine-mesh strainer. Awase dashi, which combines kombu dashi and bonito dashi, is now ready.
- Thinly slice the green onion.
- When using fresh, dried, or pre-cooked udon noodles: Boil the udon noodles according to the package instructions. Once cooked, drain them in a colander.When using frozen udon noodles: Lightly sprinkle water over the udon noodles. Then, place them on a microwave-safe plate, cover with plastic wrap, and microwave on high (1000W) for about 2 minutes. You can also cook them by boiling, just like the other types of udon noodles.
- Return the dashi to the pot, add 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) from the pot 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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