Thick, chewy wheat noodles served in a simple, savory dashi-based broth.

Udon (Kake Udon)

A simple yet fundamental Japanese noodle dish featuring thick, chewy wheat flour noodles served in a hot, savory dashi-based broth, often garnished simply with scallions.

Yields: 2 servings Prep time: 5 minutes Cook time: 10-15 minutes

Ingredients:

• 2 servings udon noodles (fresh, frozen, or dried)
• For Kakejiru (Broth):
  • 3 cups dashi stock (Japanese soup stock, homemade or instant)
  • 2 tbsp soy sauce (usukuchi/light soy sauce preferred, but regular works)
  • 1.5 tbsp mirin
  • Pinch of salt (optional, to taste)
• Toppings:
  • 2 scallions, thinly sliced
  • Optional: Kamaboko (Japanese fish cake, sliced), Shichimi togarashi (Japanese seven spice blend), Tempura flakes (Tenkasu)

Instructions:

1. Prepare Broth: In a saucepan, combine dashi stock, soy sauce, and mirin. Bring to a gentle simmer over medium heat. Taste and add a pinch of salt if needed. Keep warm.
2. Cook Udon Noodles: Bring a separate large pot of water to a boil. Cook udon noodles according to package instructions. (Fresh/frozen usually take only a few minutes, dried takes longer). Do not overcook; they should remain chewy.
3. Drain Noodles: Drain the cooked udon noodles thoroughly in a colander. You can quickly rinse them under hot water if desired.
4. Assemble: Divide the drained noodles between two deep soup bowls.
5. Pour Broth: Carefully ladle the hot dashi broth over the noodles in each bowl.
6. Add Toppings: Garnish generously with sliced scallions and any other optional toppings.
7. Serve: Serve immediately while hot.

### What makes it special?:*

Udon noodles themselves are the star – their thick, chewy, and slightly springy texture is immensely satisfying. Kake Udon highlights this texture with a clean, umami-rich dashi broth that is simple, comforting, and forms the base for countless other udon variations across Japan.