Introducing an authentic kake udon recipe that's ready in just 3 to 4 minutes, rivaling udon shop quality. This delicious broth, packed with a powerful dashi flavor, is made without mentsuyu and is incredibly cost-effective yet surprisingly flavorful. Enjoy with your favorite toppings.
Ingredients
Main Ingredients (1 serving)
- Frozen Udon Noodles 1 bag
- Tempura Scraps (Tenkasu) as desired
Seasonings
- [A] Water 300ml
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Grated Bonito Powder (Fish Powder, Dashi Powder) 1 tsp
- [A] Japanese Granulated Dashi Stock 1/2 tsp
- [A] Kombu Tea (Kombu Dashi) 1/3 tsp
- [A] Sugar a pinch (approx. 1g)
Steps
- In a pot, combine 300ml water, Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Japanese Granulated Dashi Stock 1/2 tsp, Grated Bonito Powder 1 tsp, and a pinch of Sugar (approx. 1g).
- Add Kombu Tea (Kombu Dashi) 1/3 tsp to the pot. *Tip: If you don't have Kombu tea, you can substitute it with granulated kombu dashi. If neither is available, you can add a small amount of MSG (Umami Seasoning) to boost the kombu umami.
- Heat the pot with all the seasonings over medium heat and bring to a boil. *Tip: Mirin and mirin-style seasonings are not the same, so be sure to use actual Mirin (Sweet Rice Wine).
- While boiling, carefully skim off any scum that rises to the surface.
- Once the broth is boiling, add Frozen Udon Noodles 1 bag and cook for 1 to 1.5 minutes.
- After 1 minute, turn off the heat and transfer the udon noodles to a serving bowl.
- Pour the broth over the udon noodles in the bowl.
- Top with Tempura Scraps (Tenkasu) as desired, and serve. The dish is now complete.
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