41min 4 ppl
Kake Udon
20 minutes
4 people
Easy≤30 min & ≤6 steps
20 min · 5 steps
Easy: ≤30 min and ≤6 steps
320 kcalper person
Protein 10g
Carbs 66g
Fats 2g
About this dish
Udon noodles ladled with nothing more than a clean, hot dashi broth and a scatter of spring onion. The plainest bowl in the noodle shop, and often the one regulars actually order.
Allergy Info
Gluten, Soya, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Spring onionssliced2
Fish & Seafood
- Bonito flakes5 g
Tins & Jars
- Dashi stock1000 ml
Dried Goods
- Udon noodles600 g
Spices & Seasonings
- Salt3 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
Utensils
- Large saucepan
- Saucepan
- Chopping board
- Sharp knife
Method
1
Cook the udon noodles in a large pot of boiling water according to the packet instructions until tender.
Approx. 6 minutes
2
Drain the noodles and divide between four bowls.
Approx. 3 minutes
3
Combine the dashi stock, soy sauce, mirin and salt in a saucepan and bring to a simmer for 5 minutes.
Approx. 5 minutes
4
Ladle the hot broth over the noodles.
Approx. 3 minutes
5
Scatter with sliced spring onion and bonito flakes and serve immediately.
Approx. 3 minutes
