Kake Udon Recipe

Prepare dashi

If using instant dashi: dissolve instant dashi granules in 6 cups hot water according to package to yield 6 cups finished dashi. If making from scratch: combine cold water with kombu and gently heat to just before simmer, remove kombu, add katsuobushi, simmer 30 seconds, steep 1–2 minutes, then strain to yield 6 cups dashi.

In a saucepan over medium heat, add the prepared 6 cups dashi. Stir in 2 tablespoons light soy sauce, 1 tablespoon mirin, 1 tablespoon sake and 1 teaspoon fine salt. Bring to a gentle simmer, taste, and adjust seasoning. Keep the broth hot but not boiling while you cook the noodles.

Bring a large pot of water to a vigorous boil. Add the udon noodles (fresh or frozen) and cook according to package directions until tender but still springy — typically 2–4 minutes for fresh, 8–10 minutes for dried. Stir occasionally so they do not stick.

While noodles cook, prepare toppings: thinly slice scallions on a bias, rinse and rehydrate wakame if using (soak a few minutes in cold water then drain), slice kamaboko if using, and have tempura flakes (tenkasu) ready.

When noodles are done, drain them in a colander and briefly rinse under warm (not cold) running water to remove excess surface starch and to loosen them. Shake to remove excess water but do not dry them out.

Divide the drained noodles between two warmed serving bowls (about 7 oz noodles per bowl).

Ladle hot kakejiru (broth) over the noodles, pouring until the noodles are fully submerged and the bowl is comfortably filled (about 2.5–3 cups broth per bowl).

Top each bowl with sliced scallions, a sprinkle of tempura flakes, 2 slices kamaboko (if using), and a pinch of rehydrated wakame. If you like, add a small pinch of shichimi togarashi for heat.

Taste and adjust: add a drop of soy sauce or a tiny drop of sesame oil if more umami or aroma is desired. Serve immediately while hot.