Kake Udon (Bonito Dashi Udon Soup)
A simple hot kake udon made with a clear kombu-and-bonito dashi broth and plain udon noodles, finished with just green onion and a little nori.
Ingredients
Main
- Udon noodles1 serving
- Crown daisya little
- Green oniona little
- Dried seaweed (nori)a little
Broth
- Dried kelp (kombu)20g
- Bonito flakes40g
- Fish saucea little
- Soup soy saucea little
Directions
- 1
Pour 2 L of water into a pot, add 20 g of dried kelp, and bring to a boil. When it starts to boil and bubbles rise, lower the heat to low.
- 2
Skimming off any foam that rises, gently simmer the kelp over low heat for 10 minutes.
- 3
After simmering for 10 minutes, remove the kelp.
- 4
Add the bonito flakes and gently steep over low heat for 5 minutes.
- 5
After 5 minutes, strain out all the bonito flakes.
- 6
You now have a clear bonito dashi broth. It is full of smoky aroma and, though not yet seasoned, has a rich savory depth.
- 7
Boil the udon noodles for 3-4 minutes, rinse in cold water and drain, then add them to the simmering bonito dashi and heat briefly. Season with fish sauce and soup soy sauce, and top with a little green onion.
- 8
Your kake udon is done. Thanks to the bonito dashi it tastes like the udon you get at a restaurant, and if you make the broth ahead you can enjoy it anytime with ease.
- 9
For reference, make a soy seasoning (kaeshi) by boiling 100 ml dark soy sauce, 100 ml mirin, and 30 g sugar over high heat. You can also add this soy seasoning to the bonito dashi to adjust the seasoning.