Photograph of the finished Kake udon

Japan · Mì udon nước dùng trong Kake udon

Kake udon

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Udon noodles Udon noodles 880 g
  • Photograph of Dried flounder Dried flounder 80 g
  • Photograph of Kombu seaweed Kombu seaweed 48 g
  • Photograph of Soy sauce Soy sauce 120 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Salt Salt 12 g

Method

  1. 1 Soak kombu in 900 ml of cold water for 30 minutes, then simmer until the water boils and remove the kombu.
  2. 2 Remove the kombu before the water boils; boiling the kombu results in a slimy broth with a strong, fishy smell.
  3. 3 Add the dried flounder, then turn off the heat immediately and let it soak for 3 minutes, then drain through a cloth.
  4. 4 Season the broth with light soy sauce, mirin, and salt to maintain its light yellow color.
  5. 5 Kake udon only has noodles, broth, and green onions; and if the broth is bad, there's nothing to cover it up.
  6. 6 Boil the udon noodles for 10 minutes, then blanch them in hot water and pour in the broth, then sprinkle with green onions.

With an appliance

  • Microwave 27 min

    Replace the heating step in step 1: after soaking the kombu, turn the bowl of water on 700 W for 6 minutes, then remove the kombu as soon as small bubbles appear at the edges of the water; allow about 3 minutes for heating and avoid constantly monitoring the pot for boiling. In step 3, continue to let the dried flounder sit at room temperature for 3 minutes to clarify the broth.

Start cooking