Japanese Udon Soup (Kake Udon)

By Sudachi · 30 min

Ingredients

Instructions

1. Remove the heads from the dried sardines, split each one along the back and take out the black guts.
2. Put the water in a pot with the kombu and sardines, cover and soak for 30 minutes.
3. After soaking, heat over medium-low so tiny bubbles form around the rim in about 10 minutes, keeping it below a boil.
4. When tiny bubbles cling to the rim, taste the dashi. If it is clear and full-flavored, remove the kombu and sardines; if weak, simmer gently a little longer, then remove them.
5. Bring to a rolling boil, add about 70 ml cold water to cool it to 90-95 °C, then add the bonito flakes at once.
6. When small bubbles rise again, about 10 seconds later, turn off the heat and skim off any foam.
7. Strain through a cheesecloth or paper towel-lined strainer and let it drip on its own without pressing the flakes.
8. Rinse the pot, add 3½ tbsp mirin and simmer over medium heat for 30 seconds to 1 minute to cook off the alcohol.
9. Add the strained dashi. When lukewarm, stir in 3½ tbsp Japanese soy sauce and heat without boiling. Taste and add more soy sauce in small amounts if needed, then keep warm over low heat.
10. Boil at least 10 times the noodles' weight in water. Cook 5 portions of udon per package directions at a full boil, without adding cold water. Warm the serving bowls with hot water.
11. Reheat the broth, ladle into bowls, separate the noodles with chopsticks and add them. Top with the chopped green onion and your choice of toppings, then serve right away.

Summarized from Sudachi's video. Watch it for the details.

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ScallionKombuBonito flakeUdon noodleSardine