Classic Kake Udon With Dashi Broth

Ingredients

• 2 packs Frozen or fresh Udon noodles
• 4 cups Dashi stock (Kombu and Katsuobushi based)
• 2 tablespoons Usukuchi (Light) Soy Sauce
• 1 tablespoon Mirin
• 1 teaspoon Granulated sugar
• 0.5 teaspoon Kosher salt(optional)
• 2 stalks Green onions, thinly sliced
• 4 slices Kamaboko (Fish cake), sliced(optional)
• 1 pinch Shichimi Togarashi (Seven-spice powder)(optional)
• 2 tablespoons Tenkasu (Tempura scraps)(optional)

Instructions

1. 1

   Prepare the dashi stock in a medium pot and bring it to a gentle simmer over medium heat.

2. 2

   Add the light soy sauce, mirin, sugar, and salt to the dashi stock, stirring until the sugar is fully dissolved.

3. 3

   Taste the broth and adjust the saltiness if necessary, then keep the broth warm on low heat.

4. 4

   In a separate large pot of boiling water, cook the udon noodles according to the package instructions (usually 1-2 minutes for frozen).

5. 5

   Drain the noodles thoroughly in a colander and rinse briefly under hot water to remove excess starch.

6. 6

   Divide the hot noodles into two deep serving bowls.

7. 7

   Ladle the hot dashi broth over the noodles until they are completely submerged.

8. 8

   Garnish with sliced green onions, kamaboko slices, and a sprinkle of tenkasu and Shichimi Togarashi before serving immediately.