📝 About This Recipe
Literally translating to 'Power Udon,' this traditional Japanese comfort dish is named for the strength-giving properties of its star ingredient: chewy, toasted kirimochi. This soul-soothing bowl features thick, bouncy udon noodles swimming in a crystalline dashi broth that perfectly balances savory umami with a hint of sweetness. It is the ultimate restorative meal, offering a delightful contrast between the crispy, gooey rice cakes and the silky noodles.
🥗 Ingredients
The Broth (Kake-tsuyu)
- 4 cups Dashi stock (Awase dashi made from kombu and katsuobushi is preferred)
- 2 tablespoons Usukuchi soy sauce (Light-colored soy sauce to keep the broth clear)
- 2 tablespoons Mirin (High quality hon-mirin)
- 1 teaspoon Granulated sugar (To balance the saltiness)
- 1/4 teaspoon Kosher salt (Adjust to taste)
Main Components
- 2 bricks Frozen Udon noodles (Sanuki-style frozen noodles provide the best 'koshi' or chew)
- 4 pieces Kirimochi (Rectangular dried rice cakes)
- 4 slices Narutomaki (Japanese fish cake with the pink swirl)
- 1 piece Aburaage (Fried tofu pouch, sliced into strips)
Garnish and Aromatics
- 2 stalks Scallions (Finely chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 4-6 leaves Mitsuba (Japanese wild parsley for a fresh herbal note)
- 2 tablespoons Tenkasu (Crunchy tempura bits)
👨🍳 Instructions
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1
Begin by preparing the dashi. If using dashi powder, mix with 4 cups of hot water. If making from scratch, steep kombu and katsuobushi, then strain into a medium pot.
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2
Add the usukuchi soy sauce, mirin, sugar, and salt to the dashi. Bring to a gentle simmer over medium heat. Do not let it boil vigorously, as this can cloud the broth.
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3
Taste your broth. It should be savory with a delicate sweetness. Adjust with a pinch more salt if necessary, then keep on low heat.
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4
Prepare the mochi. Place the kirimochi pieces on a piece of aluminum foil and put them in a toaster oven or under a broiler.
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5
Toast the mochi for 4-5 minutes, watching closely. They should puff up significantly and develop golden-brown charred spots. The inside should be soft and gooey.
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6
While the mochi toasts, bring a separate large pot of water to a rolling boil for the udon noodles.
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7
Drop the frozen udon bricks into the boiling water. Use chopsticks to gently untangle them as they thaw. Boil for only 1-2 minutes until they are just tender.
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8
Drain the udon noodles thoroughly in a colander. For the best texture, quickly rinse them under hot water to remove excess starch.
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9
Briefly blanch the narutomaki and aburaage strips in the simmering broth for about 30 seconds to warm them through.
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10
Divide the hot udon noodles between two deep ramen or udon bowls.
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11
Ladle the hot broth over the noodles until they are completely submerged.
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12
Carefully place two pieces of toasted mochi on top of each bowl. They should rest partly on the noodles so they don't sink immediately.
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13
Arrange the narutomaki, aburaage, and a handful of scallions around the mochi.
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14
Top with mitsuba leaves and a sprinkle of tenkasu for texture. Serve immediately while the mochi is still crisp on the outside.
💡 Chef's Tips
Always use frozen udon over shelf-stable vacuum-packed ones; the texture is significantly closer to fresh handmade noodles. Toasting the mochi is crucial—if you simply boil it in the soup, it becomes slimy rather than pleasantly chewy and aromatic. If you cannot find usukuchi (light) soy sauce, use regular soy sauce but reduce the quantity slightly to prevent the broth from becoming too dark. Pre-warm your serving bowls with hot water before adding the noodles to ensure the soup stays piping hot until the last bite.
🍽️ Serving Suggestions
Serve with a side of vegetable or shrimp tempura for a more substantial meal. Pair with a chilled glass of Mugicha (barley tea) to cleanse the palate. Offer extra Shichimi Togarashi or Yuzu Kosho on the side for those who enjoy a spicy or citrusy kick. A small side of Tsukemono (Japanese pickles) provides a refreshing, crunchy contrast to the soft noodles and mochi.