📝 About This Recipe
Udon is the ultimate Japanese comfort food, featuring thick, chewy wheat noodles served in a refined and aromatic dashi-based broth. This recipe focuses on the 'Kake Udon' style, where the simplicity of the ingredients allows the deep umami of the sea to shine through. Whether enjoyed as a quick lunch or a soothing dinner, its balance of salty, sweet, and savory notes makes it an enduring favorite across the globe.
🥗 Ingredients
For the Dashi Broth
- 4 cups Water (filtered preferred)
- 1 piece Kombu (about 4x4 inches, dried kelp)
- 2 cups Katsuobushi (tightly packed dried bonito flakes)
Broth Seasoning
- 3 tablespoons Soy Sauce (use Japanese light soy sauce if available for a clearer broth)
- 2 tablespoons Mirin (sweet Japanese rice wine)
- 1 teaspoon Granulated Sugar
- 1/2 teaspoon Salt (adjust to taste)
Noodles and Toppings
- 2 packs Frozen Udon Noodles (250g each, Sanuki-style preferred for chewiness)
- 4 slices Kamaboko (Japanese pink and white fish cake)
- 1 piece Aburaage (fried tofu pouch, sliced into strips)
- 2 stalks Scallions (finely chopped)
- 2 tablespoons Tenkasu (crunchy tempura bits)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for serving)
👨🍳 Instructions
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1
Gently wipe the surface of the kombu with a damp cloth to remove any dust, but do not wash off the white powdery substance, as this contains the concentrated umami flavor.
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2
Place the 4 cups of water and the kombu in a medium saucepan. Let it soak for at least 20 minutes if time allows to draw out the flavor.
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3
Slowly bring the water to a simmer over medium heat. Just before the water begins to boil vigorously, remove the kombu with tongs to prevent the broth from becoming bitter or slimy.
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4
Add the katsuobushi (bonito flakes) to the pot and let the liquid come back to a gentle boil. Simmer for only 1 minute, then turn off the heat.
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5
Allow the bonito flakes to steep and sink to the bottom of the pot for about 5 minutes. This ensures a clean, intense flavor.
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6
Strain the broth through a fine-mesh sieve lined with a paper towel into a clean pot. Squeeze the flakes gently to extract all the liquid, then discard the solids.
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7
Add the soy sauce, mirin, sugar, and salt to the strained dashi. Bring it back to a very low simmer to keep it hot while you prepare the noodles.
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8
In a separate large pot of boiling water, cook the frozen udon noodles according to the package instructions (usually 1-2 minutes). Use chopsticks to gently loosen them.
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9
Drain the noodles immediately and rinse them under hot running water for a few seconds to remove excess starch, which keeps the final soup broth clear.
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10
Divide the hot noodles into two deep serving bowls. Pour the seasoned dashi broth over the noodles until they are submerged.
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11
Top each bowl with two slices of kamaboko, a few strips of aburaage, a generous sprinkle of scallions, and a tablespoon of tenkasu.
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12
Serve immediately while steaming hot, with a side of shichimi togarashi for those who enjoy a bit of heat.
💡 Chef's Tips
Always use frozen udon noodles instead of vacuum-sealed shelf-stable ones; the texture is significantly closer to fresh handmade noodles. Do not let the water boil while the kombu is inside, as high heat releases bitter tannins that ruin the delicate dashi. If you cannot find kamaboko, a soft-boiled '6-minute' egg makes a delicious and creamy protein substitute. Adjust the ratio of soy sauce to salt if you prefer a lighter-colored broth while maintaining the savory depth. For an extra layer of flavor, lightly toast the aburaage in a dry pan until crispy before adding it to the soup.
🍽️ Serving Suggestions
Serve alongside a small plate of crispy shrimp or vegetable tempura for a classic pairing. Pair with Inari sushi (sweet tofu rice balls) to create a traditional Japanese lunch set. A cold glass of dry Sake or a hot green tea like Genmaicha complements the savory umami of the broth. Include a small side of pickled radish (Takuan) to provide a crunchy, acidic contrast to the soft noodles.