Kake Udon (Plain Udon in Clear Dashi Broth)
Kake udon is the most elemental form of Japanese udon: chewy wheat noodles served in a clear, hot dashi broth seasoned simply with soy sauce, mirin, and a pinch of salt. The broth is built on katsuobushi and kelp, so its flavor is subtle but deeply savory. Toppings are kept to a minimum - typically a few slices of kamaboko fish cake and chopped scallion - letting the quality of the stock and the springy bite of the noodles take center stage. The dish is meant to be eaten quickly while the noodles still have their bounce, which is why it has long been a fast, affordable staple at standing noodle shops across Japan.
Adjust Servings
Instructions
- 1
Heat dashi and season with soy sauce, mirin, and salt.
- 2
Boil udon noodles until loosened and heated through.
- 3
Drain noodles in a strainer.
- 4
Place noodles in bowls and pour over hot broth.
- 5
Top with fish cake and scallion.
- 6
Serve immediately while noodles are springy.
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Nutrition (per serving)
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