Our Family's Kake Udon

Name: Our Family's Kake Udon
Yield: Serves 3 servings
Cuisine: American
Ingredients: 3 1/3 cups water (800 ml) ●; 2 pieces kombu (kelp) ●; 1 packet dashi pack ●; 3 tablespoons mirin ●; 3 tablespoons sake ●; 0.3 oz (8 g) blended dashi granules; 1/2 tablespoon light soy sauce; Udon noodles for 3 servings; Wakame seaweed, green onions, tempura (as much as you like)

ちゃんたつ @cook_40191798

This is the kake udon we often make at home. Our kids love it, too. Recipe background: I created this udon to make delicious Sanuki-style udon without using natural iriko (dried sardine) broth.

ちゃんたつ @cook_40191798

This is the kake udon we often make at home. Our kids love it, too. Recipe background: I created this udon to make delicious Sanuki-style udon without using natural iriko (dried sardine) broth.

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Ingredients

Serves 3 servings

3 1/3 cupswater (800 ml) ●
2 pieceskombu (kelp) ●
1 packetdashi pack ●
3 tablespoonsmirin ●
3 tablespoonssake ●
0.3 oz (8 g)blended dashi granules
1/2 tablespoonlight soy sauce
Udon noodles for 3 servings
Wakame seaweed, green onions, tempura (as much as you like)

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Steps

1

Heat all ● ingredients over high heat until just before boiling, then simmer on low for about 3 minutes.
2

Turn off the heat and add the blended dashi granules and light soy sauce.
3

Cook the udon noodles according to the package instructions.
4

Top with wakame, green onions, tempura, or your favorite toppings, and serve.