Japanese · Free recipe
Kake Udon
Thick, chewy udon noodles in a warm, savory dashi broth, topped simply with green onion. This soothing bowl is the ultimate quick Japanese comfort food.
Step 1
In a medium pot (about 3-quart), bring the 4 cups water to a boil over high heat.
Step 2
Stir in the dashi granules until they dissolve completely into the water.
Step 3
Lower the heat to medium. Add the soy sauce, mirin, and salt, and stir. This is your broth.
Step 4
Taste the broth with a spoon. It should be savory and lightly salty. Add a little more soy sauce if it tastes flat. Keep it hot on low heat.
Step 5
Bring a separate pot of water to a boil for the noodles. If using frozen udon, no need to thaw first.
Step 6
Add the udon to the boiling water. Cook fresh udon for about 2 minutes or frozen for about 1 minute, gently loosening the strands with chopsticks.
Step 7
Drain the udon in a colander. There is no need to rinse, since you want them hot.
Step 8
Divide the hot noodles between 2 large bowls.
Step 9
Ladle the hot broth over the noodles until they are just covered.
Step 10
Top with sliced green onion, a sprinkle of shichimi togarashi, and nori strips if using.
Step 11
Serve immediately while steaming hot and slurp the noodles.
Tips from the test kitchen
- Frozen udon has the best chewy texture and cooks in about a minute.
- Add a tempura shrimp or a soft egg on top to make it a fuller meal.
