Simple Udon Soup Recipe (Basic Japanese Kake Udon)

Рет қаралды 105,850

Күн бұрын

Пікірлер: 37

@SudachiRecipes 18 күн бұрын

🖨 PRINT FULL RECIPE: sudachirecipes.com/kake-udon-recipe/ 🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na 📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba 📌 RECIPE DETAILS: ⏰ Time: 60 mins 👥 Servings: 2 🥕 Ingredients: Dashi Broth - 10 g dried kelp - kombu - 15 g bonito flakes - katsuobushi - 10 g dried sardines - niboshi - 1000 ml water - 5 tbsp soy sauce - 2 tbsp mirin - ½ tsp salt Contents - 5 portions udon noodles - 5 tbsp green onion - finely chopped - toppings of your choice - see in post 📖 FULL RECIPE & INSTRUCTIONS WITH TIPS Website: sudachirecipes.com/kake-udon-recipe/

@TanyaDavis954 18 күн бұрын

He's so satisfying to watch because i'm eating my dashi soup made with the tea bag method with an under ten minutes, lol😊

@johnparichuk8367 23 күн бұрын

I served in the U.S. Navy for 22 years. 11 of those years were spent in Japan. I absolutely love the country, the people, and the food. Udon is my favorite noodle. Walking past a noodle shop, I would often stop and have a bowl of udon soup. I left Japan in 1981 and haven't had good udon since. My problem is I always compare the food to what I ate in Japan. I HAVE had great Japanese food in America. Two places come to mind: A traditional Japanese restaurant in Japantown, San Francisco. The other place was Chizu, Jacksonville Beach, Fl. Chizu was a steak and seafood place. But they had a counter where you could order authentic Japanese gyoza, sushi, etc. I was able speak Japanese with the staff in both these places. Sadly, I've lost all my Japanese. Use it or lose It.

@SudachiRecipes 22 күн бұрын

Thank you for sharing such a wonderful personal story about your time in Japan. It's wonderful that you found some good Japanese spots in the US! Really cool that you could speak Japanese with the staff too! Thanks for sharing your memories! :)

@pinkmonkeybird2644 2 ай бұрын

Thanks, there’s nothing better than a really delicious dashi broth with udon, a bit of fish cake, and the all important fried tofu for kitsune udon, which I’d pick every time over ramen. I like the way you make your dashi and have been following your recipe for making my own.

@SudachiRecipes 2 ай бұрын

Thank you for your lovely comment! I'm glad to hear you've enjoyed this recipe! :)

@mufki Жыл бұрын

thank you so much for also including the shortcuts! i used to make udon everyday when i first moved to japan 10 years ago with the last method! i want to make again now

@SudachiRecipes Жыл бұрын

You're welcome! Japanese people often use the mentsuyu as a shortcut, it's so convenient right? Thanks for watching! :)

@dreaminginjapan Жыл бұрын

Thank you for all the details and the shortcuts!!

@SudachiRecipes Жыл бұрын

You're welcome! Thanks for watching :)

@fishnuggets6624 Жыл бұрын

Looks goooood

@hitbox.Yourhater 2 жыл бұрын

good explanation and a great simple dish

@SudachiRecipes 2 жыл бұрын

Thanks so much! Hope you enjoy the recipe!

@labladycooks5793 Жыл бұрын

I’m making this now in time for the new year.

@dr1311 3 ай бұрын

This looks great. I am going to try this very soon but perhaps without the fish cakes as that probably will not be available here.

@SudachiRecipes 3 ай бұрын

Thank you! Hope you enjoy!

@Mephisto831 Жыл бұрын

Thank you❤

@Madfox88 3 ай бұрын

Thanks!

@SudachiRecipes 3 ай бұрын

Thank you for watching!

@DanielSilva-gc4xz 10 ай бұрын

I tried making dashi, and even thoIdidn't put much katsuobushi, it tasted a lot smoky. Even quite strong. I heard it was supposed to have a more soft flavor.

@SudachiRecipes 10 ай бұрын

Thank you for the comment! Katsuobushi are made by smoking bonito meat and then shaving it. Due to this process, a certain level of smoky aroma is inevitable. However, if the smokiness is not your preference, you can adjust the amount of katsuobushi and increase other dashi elements in your recipe. Alternatively, you can try using a plant-based dashi made with kombu and shiitake mushrooms or a broth made with dried sardines instead.

@hitbox.Yourhater 2 жыл бұрын

thanks man

@neoneo200 Жыл бұрын

Udon white food?

@comfycozygamer3892 9 ай бұрын

Why do you remove the heads from the niboshi chef?

@SudachiRecipes 9 ай бұрын

Thank you for the question! This is because the head has a strong bitter taste. But, some people enjoy this unique bitterness and choose to keep the head on.

@comfycozygamer3892 9 ай бұрын

@@SudachiRecipes I see, thank you for your prompt response chef. I also had a question. About using fresh shiitake mushrooms to make dashi stock, or should I only use dried?

@SudachiRecipes 9 ай бұрын

Sorry for the late reply, I didn't get the notification for replies. For making dashi, it has to be dried shiitake mushrooms. Although, they are both the same mushrooms, we tend to think them as completely different ingredients. I hope this answer helps!

@comfycozygamer3892 9 ай бұрын

@@SudachiRecipes thank you Chef.

@3farruca 11 ай бұрын

Where did those Udon Noodles came from?😳how did u kook? How long? 🤷🏻‍♂️🤷🏻‍♂️

@SudachiRecipes 11 ай бұрын

Ah, I omitted the cooking udon noodles bit in this video, as the cooking time varies a lot depending on the brand, type, thickness, and form (dried, frozen, fresh). To boil udon for this recipe, you can follow the instructions of the udon's package you're using. And you can use any type of udon as well.

@surg3ry844 5 күн бұрын

when i don’t have time to make dashi i use chicken stock w extra mirin

@JoseMontes-ul3mv 5 ай бұрын

I need to try making this for camping ! 🏕️

@SudachiRecipes 5 ай бұрын

Thank you!

@ramencurry6672 2 ай бұрын

Make it when you visit at hotel room too

@koolchik1314 Жыл бұрын

I'm trying most of these recipes now. Authentic Japanese food is really hard to find where I live and if I can figure out how to make them I'd be super ecstatic. I can't even find a good red Bean pastry :c Thank you for your channel ♡

@SudachiRecipes Жыл бұрын

Thank you! I hope you enjoy the recipes!