Udon Kake

Name: Udon Kake
Cuisine: japanese
Ingredients: 200g dried udon noodles; 600ml dashi stock (kombu and katsuobushi); 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 2 scallions, thinly sliced; 1 slice kamaboko (fish cake), cut into strips; 1 tbsp tenkasu (tempura scraps); 1 sheet nori, shredded; ½ tsp shichimi togarashi (optional)

Ingredients

200g dried udon noodles
600ml dashi stock (kombu and katsuobushi)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sugar
2 scallions, thinly sliced
1 slice kamaboko (fish cake), cut into strips
1 tbsp tenkasu (tempura scraps)
1 sheet nori, shredded
½ tsp shichimi togarashi (optional)

Instructions

11. Prepare dashi: soak kombu in 600ml water for 30 min, bring to a simmer, remove kombu, add katsuobushi, steep 2 min, strain.
22. Season the dashi with soy sauce, mirin, sake, and sugar; simmer 2 minutes and keep warm.
33. Cook udon noodles in boiling water according to package (≈3‑4 min), drain and rinse briefly with cold water.
44. Re‑heat the seasoned broth, then add the cooked udon to each serving bowl.
55. Top with sliced scallions, kamaboko strips, tenkasu, shredded nori, and a pinch of shichimi togarashi.
66. Serve immediately, allowing diners to stir the toppings into the hot broth.

Source: llm-generated