Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Kake Udon
The plainest, most comforting udon: fat white noodles in a clear dashi-and-soy broth, finished with nothing more than scallion.
Source
Recette de Japanese home kitchens · 🏠 Cuisine maison
Japanese home-style / かけうどん — Kake udon is the simplest udon — boiled noodles in a hot dashi-and-soy broth (kakejiru). The name comes from kakeru, 'to pour over,' and it is the standing-noodle-bar and home staple from which every other udon topping builds.
Watch it being made · 3 videos
⏱ 15 min🍽 2 portions🔥 320 kcal🇯🇵 Japon
PescétarienSans produits laitiers
Étapes
Warm the dashi and season it with light soy, mirin and a little salt to make a clear, pale kakejiru broth.
Boil the udon until hot and slippery (a minute or two for fresh or frozen), then drain.
Divide the noodles between two deep bowls.
Pour the hot broth over the noodles until they are just submerged.
Scatter sliced scallion on top.
Serve at once with shichimi pepper on the side.
💡 Astuces
- Light-coloured usukuchi soy keeps the broth pale and lets the dashi show.
- Frozen Sanuki-style udon cooks in minutes and has the best chew at home.
- Kombu-only dashi turns this into a vegan bowl.
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