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Japanese · Main
Kake Udon Noodles in Broth
The plainest and most telling noodle bowl: thick udon, rinsed and reheated, under a clear, softly sweet soy-and-dashi broth with a heap of rinsed green onion and shichimi. Everything rests on getting the broth right.
- YieldServes 4
- Hands-on35 min
- Total1 h 21 min
- Difficulty
Ingredients
dashi
- 1.7 Lcold water
- 35 gkombu, wiped
- 35 gdried bonito flakes (hana-katsuo)
noodle broth
- 1½ tspsalt
- 2¼ tbspdark (koikuchi) soy sauce
- 2¼ tbsplight (usukuchi) soy sauce
- 1½ tbspsugar
- 1½ tbspmirin
bowls
- 450 gdried udon noodles
- 4 tbspgreen onion, heaped, finely chopped
- to tasteshichimi togarashi (seven-spice mixture)
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