🍜 Kake udon
Kake udon is the simplest Japanese udon dish: thick, chewy wheat noodles served in a hot, clear broth of dashi seasoned with soy sauce and mirin. It is topped only with sliced scallion. The broth is light, savoury and slightly sweet, and the noodles are soft yet springy. It is a quick everyday meal at noodle stands and train stations.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g fresh or frozen udon noodles
- 700 ml dashi
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sugar, a pinch of salt
- 2 scallions, thinly sliced
Method
- Bring the dashi to a simmer with the soy sauce, mirin, sugar and salt.
- Cook the udon in boiling water according to the packet, then drain.
- Divide the noodles between two deep bowls.
- Pour the hot broth over the noodles and top with scallion.
How to make it lighter
- The plain broth is light; skip fried toppings such as tempura to keep the bowl lean.
- Add extra scallion, spinach or mushrooms for volume with few calories.
- Leave some of the broth to cut down on salt.
History
Udon has been eaten in Japan for centuries, and the plain bowl in hot broth is its most basic form. Udon is especially popular in the Kansai region and in Kagawa prefecture, famous for its sanuki udon.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →