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Kake Udon かけうどん | Udon Noodle Soup

Updated: Oct 13, 2023


Taking inspiration from my previous cold soba noodles recipe, I've employed the transformative cold brewed dashi technique once again. I've intentionally designed this recipe to be minimalist in its approach, wanting the dashi soup to stand proud as the star of the show. Every other element is there to further enhance and uplift this culinary experience.


Cold brewed dashi...


For this dish, I've chosen to go with fresh udon noodles. Their thick and chewy texture complements the dashi beautifully. However, feel free to embark on your own noodle journey—whether it's ramen, soba, or any other noodle you fancy, the end result is bound to be delectable.



What's paramount, however, is crafting the dashi from scratch. The cold brewing method, although requiring some patience as it sits in the fridge, is incredibly straightforward. And believe me when I say: the depth of flavor and authenticity it brings is undeniably worth every moment spent waiting.



In essence, this dish is a celebration of simplicity, showcasing how few well-chosen ingredients can create something truly magical. There really shouldn’t be any reason for you to miss out on this. So, with excitement in the air, let's jump into the recipe! I am using this gorgeous handmade dinnerware from KRA Sanctuary.


 

Ingredients:

(Serve 1)

  • Cold Brewed Dashi:

  • Kombu, 10g

  • Dried Shiitake Mushrooms, 2

  • Water, 1 L

  • Noodles:

  • Fresh Udon, 200g

  • Granulated Sugar, 1 TBSP

  • Mirin, 1 TBSP

  • Soy Sauce, 1.5 TBSP

  • Sea Salt, Pinch

  • White Soy Sauce, 1 TBSP

  • Toasted Sesame Oil, 1 TBSP

  • Shichimi Togarashi, Pinch

  • Nori Flakes, Pinch

  • Scallions Coarsely Sliced, For Garnishing

 

Equipment:

  • Pot

  • Container with Lid

 

Directions:

  1. Prepare the cold brewed dashi.

  2. Add everything to a sterilized container.

  3. Cover and chill in the fridge for at least overnight.

  4. The next day, pour into a pot over low heat.

  5. The dashi should be barely simmering.

  6. Remove any scum that floats onto the surface.

  7. Continue cooking for about 5 to 8 mins.

  8. Remove from heat and drain.

  9. Discard the residue.

  10. Now you have a superb dashi.

  11. Prepare the noodles.

  12. Reserve half of the dashi chilled in the fridge.

  13. Return the remaining half back to the sauce pot over low heat.

  14. Keep it on bare simmering and add in the udon.

  15. Cook until the udon floats to the surface, about 1 to 3 mins.

  16. Add sugar, mirin, and soy to a serving bowl.

  17. Stir until the sugar has dissolved.

  18. Add the cooked Udon to the serving bowl, along with the soup.

  19. Stir to combine well.

  20. Garnish with some white soy sauce, toasted sesame oil, shichimi togarashi, nori flakes and scallions.

  21. Serve immediately.


Slurplicious...

 

Recipe Video:



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