Simple Udon Noodle Soup Kake Udon Recipes

KAKE UDON - BASIC JAPANESE UDON NOODLE SOUP

Steps:

• Heat a large pot of water for cooking the udon noodles.
• Meanwhile, bring dashi to a simmer. Add mirin, soy sauce and salt (optional). Continue simmering until ready to use.
• Cook the udon noodles according to the package instructions.
• Divide drained, cooked udon into two large, deep serving bowls.
• Top with grated ginger, chopped green onion, and fish cake slices (optional).
• Pour in simmering broth to fill both bowls.
• Top with optional toasted sesame seeds, shichimi togarashi, and/or tenkasu.
• Drinking all the broth is not recommended. Additional noodles can be added to the remaining broth in the bowl as desired.

UDON NOODLE SOUP (KAKE UDON)

Steps:

• In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
• Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
• Follow your mentsuyu bottle instructions to make the broth.
• In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
• Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
• Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
• Drain the noodles into a colander and run under cold water.
• Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
• Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

SIMPLE UDON NOODLE SOUP (KAKE UDON)

Steps:

• First, remove and discard the heads of the niboshi (dried sardines).
• Pour 1l of cold water into a pot.
• Add the niboshi and kombu. Leave to soak for 30 minutes.
• After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
• Allow the dashi to heat up until small bubbles start to appear, then turn off the heat. Do not let it boil.
• Take a large heatproof bowl and place a sieve lined with kitchen paper inside.
• Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl.
• Boil the udon according to the instructions on the packaging.
• Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
• Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin.
• Turn off the heat and add 1/2 tsp salt. Mix well.
• Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
• Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
• Divide the broth evenly into each bowl and top with spring onion and your choice of extra toppings.
• Enjoy!