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Kake Udon
JapaneseMainVégétarien

Kake Udon

Thick wheat noodles in a clear dashi broth. Japanese simplicity at its peak, Sanuki style from Kagawa.

Préparation

5 min

Cuisson

15 min

Portions

2 bowls

Difficulté

Easy

Préparation

  1. 1

    Prepare the broth

    Heat the dashi. Add soy sauce, mirin and salt. Taste and adjust.

    5 min

  2. 2

    Cook the udon

    Cook the udon in a large pot of boiling water according to package instructions (10-12 min for dried, 1-2 min for fresh). Drain and rinse.

    12 min

  3. 3

    Assemble

    Divide the udon among bowls. Pour hot broth over. Garnish with green onion and kamaboko. Serve immediately.

    2 min

Conseils

  • In western Japan (Kansai), the broth is light. In the east (Kanto), it's darker.

Variantes

Curry udon

Topped with thick curry sauce.

Tempura udon

With a tempura shrimp.

Conservation

Eat immediately.

Accompagnements suggérés

Onigiri