Kake Udon recipe - ingredients, nutrition and when to eat it
This simple Japanese udon is made with thick, chewy noodles in a clear dashi broth.
This simple Japanese udon is made with thick, chewy noodles in a clear dashi broth. It is perfect for lunch or a late dinner when you want something warm and filling.
Japanese · 20 minutes to cook
Nutrition (per 660.5g serving): 410.1 kcal · protein 13.8g · carbohydrate 82.8g · fat 1.7g · sodium 2354.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Remove the kombu before the broth comes to a full boil to keep it clear and clean-tasting.
Tips: Udon noodles can become soft if simmered in the broth too long, so warm them separately before serving.
Tips: The broth is best when it tastes just slightly mild after the noodles are added.
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Ingredients (1 serving)
- Cooked udon noodles — 250 g
- Water — 350 ml
- Kelp — 5 g
- Dried anchovies — 8 g
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 0.3 pc
- Salt — 0.5 tsp