Kake Udon
From littlesponger 15 years ago
- 20 minutes to make
- Serves 2
Udon is a type of thick wheat-flour noodle popular in Japanese cuisine. Udon is usually served hot as noodle soup in a mildly flavoured broth, in its simplest form as kake udon, served in kakejiru made of dashi, soy sauce (shōyu), and mirin. Read more It is usually topped with thinly chopped scallions. Other common toppings include tempura, often prawn or kakiage (a type of mixed tempura fritter), or abura age, a type of deep-fried tofu pockets seasoned with sugar, mirin, and soy sauce. A thin slice of kamaboko, a halfmoon-shaped fish cake, is often added. Shichimi can be added to taste. See less
Ingredients
- FOR ICHIBAN dashi shopping list
- 4 cup filtered water shopping list
- 4 packs or 2 oz. shaved bonito shopping list
- 2 or 3 pieces 3" dashima(dried dashi kombu) shopping list
- FOR UDON shopping list
- 2 packages of frozen udon noodles shopping list
- 4 slices of Japanese fish cake (generally found frozen), sliced shopping list
- 2 fried soybean curd (yuboo), sliced shopping list
- 2 leaves of crown daisy (Suck-gut) shopping list
- 2 green onion, sliced diagonally shopping list
- a pinch of roasted noli, julienned shopping list
- FOR UDON SOUP shopping list
- 4 cup dash shopping list
- 2 Tbs soy sauce shopping list
- 2 Tbs mirin (Sweet rice wine) shopping list
- 1/2 tsp sugar shopping list
How to make it
- FOR DASHI:
- wipe dashima with wet cloth and soak into 4cups filtered water 2 hours to over night.
- Bring the water with the dashima slowly to the boil in a medium sized pot, but do not boil. Turn the heat off just before the boil, remove the dashima from the water and add the bonito flakes.
- Turn the heat off and leave the pot uncovered for 20 minutes.
- The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
- Use a fine mesh strainer to strain the bonito flakes out of the dashi.
- Reserve plain dashi for use in Udon soup recipes
- FOR UDON:
- Boil water in a medium pot. Place frozen Udon in boiling water and cook 1 minute.
- Drain & rinse them under cold water to stop the cooking. (make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don't want them to go soggy before you're done eating them).
- Put the dashi, soy sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more.
- Add the noodles to heat through, then divide them into two bowls.
- Top with the fish cake and fried tofu. Pour in the stock and finish by adding the crown daisy, nori and scallions.
soak dashima in water, then boil
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prepare ingrients
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make soup base with dashi
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prepare the noodles
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add noodle, fish cakes in the soup
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cover & boil the udon
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garnish with nori, green onions...
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