Udon (Kake Udon)

Ingredients

• 400g Udon noodles
• 1 sachet Shiitake dashi
• 50 ml Water
• 1 Tbsp Mirin
• 2 Tbsp Soy Sauce
• 1 tsp Sugar
• 1/4 tspn Maldon Sea Salt flakes
• 1 Spring onion chopped
• Shichimi togarashi (Japanese seven spice blend) Optional

Instructions

1. 1

   Prepare the broth:

   If using store bought shiitake dashi simply put the dashi powder into a pot with the water and bring to a simmer

   
   

   Note: If you have time to make your own shiitake kombu dashi see recipe here

   

   
   

   Add the soy sauce, mirin, sugar and salt to the broth. Stir gently and simmer for another 5 minutes. Taste and adjust seasoning if needed.

2. 2

   Cook the udon noodles:

   Bring a separate pot of water to a boil. Cook the udon noodles according to the package instructions (usually 8-10 minutes for dried noodles, or 2-3 minutes for fresh/frozen). Note: do not cook the noodles in the broth as the starch from the noodles will make the broth cloudy.

   
   

   Drain the noodles and rinse them briefly under cold water to remove excess starch, then drain again.

3. 3

   Assemble the dish:

   
   

   Divide the cooked udon noodles between two medium bowls.

   
   

   Ladle the hot kombu shiitake broth over the noodles.

   
   

   Garnish with sliced green onions and shichimi togarashi. Add sliced shiitake mushrooms or other toppings if desired.

   
   

   Enjoy your kake udon immediately while hot. You can also serve it with other side dishes like pickled vegetables for a complete meal.