Udon Soup Recipe (Basic Japanese Kake Udon)

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Thick and chewy udon noodles served in a delicate and savory dashi broth. The beauty of this kake udon lies in its simplicity. This dish is essentially the base for most hot udon dishes, and once you master it, you'll be producing restaurant-quality udon in no time!
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
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/kake-udon-...
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
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FAQ
WHAT IS KAKE UDON?
Kake udon is a simple dish made of thick udon noodles served in a light dashi broth.
WHAT SHOULD I SERVE WITH KAKE UDON?
You can eat it on its own. It's commonly served as a side with donburi (rice bowl) dishes or with tempura.
WHAT IS IN KAKE UDON?
The most simple version is just udon noodles, broth and spring onion. But you can add other toppings such as tenkasu (tempura bits), kamaboko (fish cake), etc. See in post for more ideas.
TIMESTAMPS:
00:36 How to make homemade awase dashi
01:44 Cooking dashi
02:10 Dashi shortcut
02:37 Tip for making the broth clear
03:20 Making udon soup
04:25 Kake Udon shortcut
05:13 Assembling the udon
05:36 Typical Udon Toppings
LINKS TO OTHER RECIPES:
• Classic Japanese Recipes
• Japanese Meat Recipes
• Japanese Fish/Seafood ...
• Japanese Rice Recipes
• Japanese Noodle Recipes
• Japanese Side Dish Rec...
• Japanese Sweets and De...
• Fusion
• Japanese Cooking Tips ...
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ABOUT SUDACHI RECIPES:
Sudachi Recipes is a Japanese cooking media established in 2019 by Yuto Omura. He was born and raised in Japan and lived in the UK for several years. Sudachi Recipes is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
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Music: Lo-fi Breakfast by Nekoto
#Japanesefood #Japanesecooking #udonsoup #udonnoodles #noodles #Japaneserecipe #recipechannel #cookingchannel

[@SudachiRecipes]

➤ PRINT FULL RECIPE: sudachirecipes.com/kake-udon-recipe/ ➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na ➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k Thick and chewy udon noodles served in a delicate and savory dashi broth. The beauty of this kake udon lies in its simplicity. This dish is essentially the base for most hot udon dishes, and once you master it, you'll be producing restaurant-quality udon in no time! 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 ➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/kake-udon-recipe/ ➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/ CONNECT: ➤Website: sudachirecipes.com ➤Instagram: instagram.com/sudachi.recipes ➤Facebook: facebook.com/sudachi.recipes ➤Pinterest: www.pinterest.jp/sudachirecipes ➤Amazon Shop: www.amazon.com/shop/sudachirecipes ➤KZbin: kzbin.info/door/vDExRIeyrh7PSMdleWf1yg

[@labladycooks5793]

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

[@Mephisto831]

Thank you❤

[@fishnuggets6624]

Looks goooood

[@hitbox.Yourhater]

thanks man

[@mufki]

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]

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

[@dreaminginjapan]

Thank you for all the details and the shortcuts!!

[@SudachiRecipes]

You're welcome! Thanks for watching :)

[@hitbox.Yourhater]

good explanation and a great simple dish

[@SudachiRecipes]

Thanks so much! Hope you enjoy the recipe!

[@neoneo200]

Udon white food?

[@DanielSilva-gc4xz]

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]

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.

[@3farruca]

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

[@SudachiRecipes]

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.

[@comfycozygamer3892]

Why do you remove the heads from the niboshi chef?

[@SudachiRecipes]

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]

@@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]

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]

@@SudachiRecipes thank you Chef.

[@koolchik1314]

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]

Thank you! I hope you enjoy the recipes!

[@Houskeepeen]

Hi