🇯🇵 Japan · Food
Kake Udon
By eatmundo · July 12, 2026
A soul-warming bowl of thick wheat noodles served in a clean, savory dashi broth. This is the quintessential Japanese comfort food found in every corner of the country.
Ingredients
check them off as you prepareHow to Make It
- 1
Bring 600ml of dashi stock to a gentle simmer in a medium saucepan over medium heat.
- 2
Stir in 3 tablespoons of soy sauce and 2 tablespoons of mirin, ensuring the flavors are perfectly balanced.
- 3
In a separate large pot, bring 2 liters of water to a rolling boil.
- 4
Add the 400g of udon noodles and cook for 3 to 4 minutes, or until they feel tender but retain a chewy 'mochi-mochi' texture.
- 5
Drain the noodles thoroughly using a colander, shaking off all excess water to ensure the broth stays clear.
- 6
Divide the hot noodles into two deep serving bowls.
- 7
Ladle the hot broth carefully over the noodles until they are just submerged.
- 8
Top with finely sliced green onions and serve immediately while piping hot.
Frequently Asked Questions
Can I use dry udon instead of fresh?+
Yes, but remember that dried noodles take longer to cook; follow the package directions for timing.
Is the broth supposed to be clear?+
Yes, Kake Udon is defined by its clean, light-colored broth that highlights the quality of the dashi.
How do I make the broth deeper in flavor?+
You can add a small pinch of salt or a splash of white soy sauce, but avoid over-seasoning.
Can I add toppings?+
Absolutely; while traditional Kake Udon is simple, you can add kamaboko fish cake or grated ginger.
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