Kake Udon

Name: Kake Udon
Total time: 15 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 portions Udon noodles (fresh or frozen); 960 ml Dashi (kombu and bonito); 2 tbsp Light soy sauce (usukuchi); 1 tbsp Mirin; to taste Salt; to top Scallion, shichimi pepper

The plainest, most comforting udon: fat white noodles in a clear dashi-and-soy broth, finished with nothing more than scallion.

来源

食谱提供 Japanese home kitchens · 🏠 家常菜

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.

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⏱ 15 分钟🍽 2 人份🔥 320 大卡🇯🇵 日本

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步骤

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.