➤ PRINT FULL RECIPE: sudachirecipes.com/kake-udon-recipe/ ➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na ➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k Thick and chewy udon noodles served in a delicate and savory dashi broth. The beauty of this kake udon lies in its simplicity. This dish is essentially the base for most hot udon dishes, and once you master it, you'll be producing restaurant-quality udon in no time! INGREDIENTS: Dashi Broth - 10 g dried kelp - kombu - 15 g bonito flakes - katsuobushi - 10 g dried sardines - niboshi - 1000 ml water - 5 tbsp soy sauce - 2 tbsp mirin - ½ tsp salt Contents - 5 portions udon noodles - 5 tbsp green onion - finely chopped - toppings of your choice - see in post ➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/kake-udon-recipe/ ➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/ CONNECT: ➤Website: sudachirecipes.com ➤Instagram: instagram.com/sudachi.recipes ➤Facebook: facebook.com/sudachi.recipes ➤Pinterest: www.pinterest.jp/sudachirecipes ➤Amazon Shop: www.amazon.com/shop/sudachirecipes ➤TH-cam: th-cam.com/channels/vDExRIeyrh7PSMdleWf1yg.html
Thanks, there’s nothing better than a really delicious dashi broth with udon, a bit of fish cake, and the all important fried tofu for kitsune udon, which I’d pick every time over ramen. I like the way you make your dashi and have been following your recipe for making my own.
thank you so much for also including the shortcuts! i used to make udon everyday when i first moved to japan 10 years ago with the last method! i want to make again now
I'm trying most of these recipes now. Authentic Japanese food is really hard to find where I live and if I can figure out how to make them I'd be super ecstatic. I can't even find a good red Bean pastry :c Thank you for your channel ♡
I tried making dashi, and even thoIdidn't put much katsuobushi, it tasted a lot smoky. Even quite strong. I heard it was supposed to have a more soft flavor.
Thank you for the comment! Katsuobushi are made by smoking bonito meat and then shaving it. Due to this process, a certain level of smoky aroma is inevitable. However, if the smokiness is not your preference, you can adjust the amount of katsuobushi and increase other dashi elements in your recipe. Alternatively, you can try using a plant-based dashi made with kombu and shiitake mushrooms or a broth made with dried sardines instead.
Ah, I omitted the cooking udon noodles bit in this video, as the cooking time varies a lot depending on the brand, type, thickness, and form (dried, frozen, fresh). To boil udon for this recipe, you can follow the instructions of the udon's package you're using. And you can use any type of udon as well.
Thank you for the question! This is because the head has a strong bitter taste. But, some people enjoy this unique bitterness and choose to keep the head on.
@@SudachiRecipes I see, thank you for your prompt response chef. I also had a question. About using fresh shiitake mushrooms to make dashi stock, or should I only use dried?
Sorry for the late reply, I didn't get the notification for replies. For making dashi, it has to be dried shiitake mushrooms. Although, they are both the same mushrooms, we tend to think them as completely different ingredients. I hope this answer helps!
➤ PRINT FULL RECIPE: sudachirecipes.com/kake-udon-recipe/
➤ SUBSCRIBE HERE: tinyurl.com/b69ed7na
➤ GET MY FREE E-COOKBOOK!": rb.gy/9pc98k
Thick and chewy udon noodles served in a delicate and savory dashi broth. The beauty of this kake udon lies in its simplicity. This dish is essentially the base for most hot udon dishes, and once you master it, you'll be producing restaurant-quality udon in no time!
INGREDIENTS:
Dashi Broth
- 10 g dried kelp - kombu
- 15 g bonito flakes - katsuobushi
- 10 g dried sardines - niboshi
- 1000 ml water
- 5 tbsp soy sauce
- 2 tbsp mirin
- ½ tsp salt
Contents
- 5 portions udon noodles
- 5 tbsp green onion - finely chopped
- toppings of your choice - see in post
➤ STEP-BY-STEP INSTRUCTIONS: sudachirecipes.com/kake-udon-recipe/
➤ CHECK OUT MY LATEST RECIPES: sudachirecipes.com/blog/
CONNECT:
➤Website: sudachirecipes.com
➤Instagram: instagram.com/sudachi.recipes
➤Facebook: facebook.com/sudachi.recipes
➤Pinterest: www.pinterest.jp/sudachirecipes
➤Amazon Shop: www.amazon.com/shop/sudachirecipes
➤TH-cam: th-cam.com/channels/vDExRIeyrh7PSMdleWf1yg.html
Thanks, there’s nothing better than a really delicious dashi broth with udon, a bit of fish cake, and the all important fried tofu for kitsune udon, which I’d pick every time over ramen. I like the way you make your dashi and have been following your recipe for making my own.
Thank you for your lovely comment! I'm glad to hear you've enjoyed this recipe! :)
thank you so much for also including the shortcuts! i used to make udon everyday when i first moved to japan 10 years ago with the last method! i want to make again now
You're welcome! Japanese people often use the mentsuyu as a shortcut, it's so convenient right? Thanks for watching! :)
Looks goooood
I’m making this now in time for the new year.
Thank you for all the details and the shortcuts!!
You're welcome! Thanks for watching :)
This looks great. I am going to try this very soon but perhaps without the fish cakes as that probably will not be available here.
Thank you! Hope you enjoy!
Thanks!
Thank you for watching!
Thank you❤
good explanation and a great simple dish
Thanks so much! Hope you enjoy the recipe!
I'm trying most of these recipes now. Authentic Japanese food is really hard to find where I live and if I can figure out how to make them I'd be super ecstatic. I can't even find a good red Bean pastry :c Thank you for your channel ♡
Thank you! I hope you enjoy the recipes!
I tried making dashi, and even thoIdidn't put much katsuobushi, it tasted a lot smoky. Even quite strong. I heard it was supposed to have a more soft flavor.
Thank you for the comment!
Katsuobushi are made by smoking bonito meat and then shaving it. Due to this process, a certain level of smoky aroma is inevitable.
However, if the smokiness is not your preference, you can adjust the amount of katsuobushi and increase other dashi elements in your recipe. Alternatively, you can try using a plant-based dashi made with kombu and shiitake mushrooms or a broth made with dried sardines instead.
Udon white food?
thanks man
Where did those Udon Noodles came from?😳how did u kook? How long? 🤷🏻♂️🤷🏻♂️
Ah, I omitted the cooking udon noodles bit in this video, as the cooking time varies a lot depending on the brand, type, thickness, and form (dried, frozen, fresh). To boil udon for this recipe, you can follow the instructions of the udon's package you're using. And you can use any type of udon as well.
Why do you remove the heads from the niboshi chef?
Thank you for the question! This is because the head has a strong bitter taste. But, some people enjoy this unique bitterness and choose to keep the head on.
@@SudachiRecipes I see, thank you for your prompt response chef. I also had a question. About using fresh shiitake mushrooms to make dashi stock, or should I only use dried?
Sorry for the late reply, I didn't get the notification for replies. For making dashi, it has to be dried shiitake mushrooms. Although, they are both the same mushrooms, we tend to think them as completely different ingredients. I hope this answer helps!
@@SudachiRecipes thank you Chef.
I need to try making this for camping ! 🏕️
Thank you!
Make it when you visit at hotel room too
Hi