Classic Kake Udon

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Kake Udon is the simplest and most beloved form of Japanese udon – plump wheat noodles swimming in a clear, savory dashi broth. It is the ultimate Japanese comfort food, ready in minutes and endlessly adaptable with simple toppings. Perfect for cold nights, sick days, or whenever you need a warm bowl of pure, understated comfort.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 3 gFat
• 0.5 gSaturated Fat
• 76 gCarbs
• 3 gFiber
• 5 gSugar
• 14 gProtein
• 1180 mgSodium
• 260 mgPotassium
• 45 mgCalcium
• 2.2 mgIron
• 1.5 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the Dashi Broth

• 4 cups (950 ml) cold water
• 1 piece kombu (dried kelp), about 4 inches long
• 1 cup (15 g) katsuobushi (dried bonito flakes)
• 1/3 cup (80 ml) soy sauce
• 3 tbsp (45 ml) mirin
• 1 tsp granulated sugar
• 1 tsp kosher salt

For the Noodles and Toppings

• 14 oz (400 g) fresh or frozen udon noodles
• 3 green onions, thinly sliced on the bias
• 1 sheet toasted nori, cut into thin strips
• 2 tbsp tenkasu (tempura crumbs), optional
• Shichimi togarashi, for serving

Directions

1. Wipe the kombu with a damp cloth to remove any grit, then soak it in 4 cups of cold water for 30 minutes to begin extracting its umami.
2. Slowly heat the kombu and water over medium heat; just before the water reaches a boil, remove and discard the kombu – boiling makes it bitter and slimy.
3. Add the katsuobushi to the pot, turn off the heat, and let the flakes steep for 4 minutes until they sink. Strain the dashi through a fine-mesh sieve lined with cheesecloth, discarding the flakes.
4. Return the clear dashi to the pot, stir in the soy sauce, mirin, sugar, and salt, and keep it warm over very low heat.
5. Bring a separate pot of water to a boil and cook the udon noodles according to package directions: fresh noodles take 1 to 2 minutes, frozen noodles about 3 to 4 minutes, until just tender.
6. Drain the noodles and quickly rinse them under cold running water to remove excess starch, shaking off the excess water.
7. Divide the hot noodles evenly among 4 large, deep bowls.
8. Ladle about 1 cup of the hot seasoned dashi over the noodles in each bowl.
9. Top each bowl with sliced green onions, nori strips, and a sprinkle of tenkasu if using. Serve immediately with shichimi togarashi on the side for guests to adjust the heat.

Cook’s Notes

• Never boil kombu; remove it just before simmering to keep the dashi clear and clean-tasting.
• Fresh vacuum-sealed udon has the best chewy texture, but high-quality dried udon also works well – just follow package cook times.
• The dashi broth can be made up to 2 days ahead and stored covered in the refrigerator; reheat gently before serving.
• For extra richness, add a soft-boiled egg, a slice of kamaboko fish cake, or a few pieces of shrimp tempura on top.
• A small drizzle of toasted sesame oil or a pinch of grated fresh ginger brightens the broth beautifully.

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