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Kake Udon
20 mintime
Easydifficulty
4Servings
—Rating
Nutrition facts
400 kcalCalories
15 gProtein
60 gCarbs
10 gFat

Per serving · Approximate values estimated by AI

JapaneseNoodlesSoup

Kake Udon

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.

Ingredients

Servings4
  • Udon noodles400g
  • Kombu (dried kelp)10g
  • Katsuobushi (bonito flakes)20g
  • Soy sauce4 tbsp
  • Mirin2 tbsp
  • Saltto taste
  • Water1 liter
  • Scallions2 stalks

Steps

  1. 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. 2

    Season the dashi broth with soy sauce, mirin, and salt to taste.

  3. 3

    Cook udon noodles according to package directions. Drain well.

  4. 4

    Divide the cooked udon noodles among four serving bowls.

  5. 5

    Ladle the hot dashi broth over the noodles.

  6. 6

    Garnish with thinly sliced scallions.

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