Kake Udon

Name: Kake Udon
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 400g Udon noodles; 10g Kombu (dried kelp); 20g Katsuobushi (bonito flakes); 4 tbsp Soy sauce; 2 tbsp Mirin; to taste Salt; 1 liter Water; 2 stalks Scallions

Traditional dish · Japanese

A simple yet deeply satisfying classic Japanese udon noodle soup, featuring thick, chewy udon noodles in a clear, savory dashi broth, typically garnished with thinly sliced scallions. This is the quintessential udon experience.

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Ingredients

Udon noodles400g
Kombu (dried kelp)10g
Katsuobushi (bonito flakes)20g
Soy sauce4 tbsp
Mirin2 tbsp
Saltto taste
Water1 liter
Scallions2 stalks

Steps

1
Prepare the dashi broth: Soak kombu in 1 liter of water for 30 minutes. Heat gently, remove kombu just before boiling. Add katsuobushi, simmer for 1 minute, then strain.
2
Season the dashi broth with soy sauce, mirin, and salt to taste.
3
Cook udon noodles according to package directions. Drain well.
4
Divide the cooked udon noodles among four serving bowls.
5
Ladle the hot dashi broth over the noodles.
6
Garnish with thinly sliced scallions.

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