What is Kake Udon? A Deep Dive into Japan’s Comforting Noodle Soup
Kake udon is a quintessential Japanese noodle soup, featuring thick, chewy udon noodles served in a simple, yet flavorful kakejiru broth, typically made from dashi, soy sauce, and mirin. It’s a staple comfort food enjoyed year-round for its warmth, simplicity, and customizable nature.
A Humble History and Enduring Popularity
Kake udon’s origins, like those of many beloved Japanese dishes, are somewhat debated. Most sources agree that udon noodles themselves were introduced to Japan from China centuries ago, but the kakejiru broth is a distinctly Japanese innovation. Simplicity is key to its enduring popularity. It’s accessible, affordable, and easily adapted to regional tastes and available ingredients.
The Heart of Kake Udon: The Kakejiru Broth
The broth, or kakejiru, is the soul of kake udon. It’s a delicate balance of savory, sweet, and umami flavors, and its preparation is crucial to the final result. The fundamental ingredients are:
- Dashi: A broth made from dried kelp (kombu) and dried bonito flakes (katsuobushi). This forms the foundational umami flavor.
- Soy Sauce: Japanese soy sauce (shoyu) provides saltiness and depth. Light soy sauce (usukuchi shoyu) is often preferred to preserve the broth’s color.
- Mirin: A sweet rice wine that adds sweetness and balances the saltiness of the soy sauce.
Regional variations exist, often incorporating ingredients such as:
- Sugar: Some recipes include a small amount of sugar to further enhance the sweetness.
- Sake: A splash of sake can add complexity and depth to the broth.
The Star: Udon Noodles
Udon noodles are characterized by their thick, chewy texture. They are made from wheat flour, water, and salt. The quality of the noodles significantly impacts the overall experience.
Different regions of Japan boast unique udon noodle styles:
| Type of Udon | Characteristics |
|---|---|
| Sanuki Udon | Famous for its extremely chewy and firm texture. Often served cold or with a simple dipping sauce. |
| Inaniwa Udon | Thin and silky smooth noodles, known for their delicate texture. Dried before cooking. |
| Kishimen Udon | Flat and wide noodles, resembling ribbons. They have a soft and slightly chewy texture. |
Customizing Your Bowl: Common Toppings
While kake udon is delicious on its own, it’s often enhanced with various toppings. These additions provide extra flavor and texture:
- Negi (Green Onions): Finely chopped green onions are a classic topping, adding a fresh, slightly pungent flavor.
- Aburaage (Fried Tofu): Thin slices of deep-fried tofu provide a slightly sweet and chewy texture.
- Kamaboko (Fish Cake): Sliced fish cake adds a subtle seafood flavor and a pleasant texture.
- Tenkasu (Tempura Scraps): Crispy bits of tempura batter add a satisfying crunch and a hint of savory flavor.
- Wakame (Seaweed): Dried seaweed adds a briny flavor and a unique texture.
- Kakiage (Mixed Tempura): A larger piece of mixed vegetable tempura, often containing onions, carrots, and shrimp.
- Onsen Tamago (Soft-Boiled Egg): Adds richness and creaminess to the broth.
Making Kake Udon at Home: A Simple Guide
Creating kake udon at home is surprisingly straightforward. Here’s a basic guide:
- Prepare the dashi: Combine kombu and water in a pot. Bring to a simmer and remove the kombu before it boils. Add katsuobushi and let it steep for a few minutes. Strain the broth.
- Make the kakejiru: In a separate pot, combine the dashi, soy sauce, and mirin. Adjust the ratios to your taste. Heat gently.
- Cook the udon noodles: Follow the package instructions for cooking the udon noodles. Fresh or frozen noodles are usually preferable to dried.
- Assemble the bowl: Place the cooked udon noodles in a bowl. Pour the hot kakejiru over the noodles.
- Add your desired toppings: Garnish with green onions, aburaage, kamaboko, or any other toppings you enjoy.
Common Mistakes to Avoid
Even a seemingly simple dish like kake udon can suffer from a few common mistakes:
- Overcooking the noodles: Overcooked udon noodles become mushy and lose their characteristic chewiness. Follow package instructions carefully and test for doneness.
- Using low-quality dashi: Dashi is the foundation of the broth, so using high-quality ingredients is essential.
- Over-seasoning the broth: The kakejiru should be subtly flavored. Start with less soy sauce and mirin and adjust to taste.
- Serving the noodles cold: Udon noodles should be served hot, especially in kake udon. Cold noodles can become stiff and less enjoyable.
Frequently Asked Questions About Kake Udon
What is the difference between Kake Udon and other Udon noodle dishes?
The primary difference lies in the preparation and serving style. Kake udon is specifically defined by udon noodles served in a simple, hot broth (kakejiru) and minimal toppings. Other udon dishes, like tempura udon or curry udon, feature more elaborate broths and/or substantial toppings.
Can I use instant dashi for kake udon?
While using instant dashi is possible for convenience, freshly made dashi provides a far superior flavor profile. If using instant dashi, choose a high-quality brand and follow the package instructions carefully. It’s also recommended to add a touch of kombu dashi powder to enhance the umami.
What is the best type of soy sauce to use for kakejiru?
Light soy sauce (usukuchi shoyu) is often preferred for kakejiru as it preserves the broth’s color and prevents it from becoming too dark. However, regular dark soy sauce (koikuchi shoyu) can also be used, but use it sparingly and adjust the other seasonings accordingly.
Can I make kake udon vegetarian?
Yes! Vegetarian kake udon is easily achievable by substituting the katsuobushi-based dashi with a kombu-shiitake dashi. This can be made by soaking dried kombu and shiitake mushrooms in water for several hours or overnight. Use this infused water as the base for your broth.
How long does it take to make kake udon from scratch?
Making kake udon from scratch, including preparing the dashi, takes about 30-45 minutes. Using pre-made dashi significantly reduces the preparation time.
Is kake udon spicy?
Kake udon is not typically spicy. However, you can easily add spice by including shichimi togarashi (Japanese seven-spice blend) as a topping.
What are some other regional variations of kake udon?
Beyond the standard kake udon, regional variations abound. Some popular examples include:
- Kitsune Udon: Topped with aburaage (fried tofu).
- Tanuki Udon: Topped with tenkasu (tempura scraps).
How do I store leftover kake udon?
Store the noodles and broth separately in airtight containers in the refrigerator. The noodles tend to absorb the broth, becoming soggy if stored together. Reheat the broth gently and cook the noodles briefly before combining.
Can I freeze kake udon broth?
Yes, kake udon broth can be frozen for up to 2-3 months. Store it in an airtight container or freezer bag, leaving some space for expansion.
What is the proper way to eat kake udon?
There’s no single “proper” way, but using chopsticks to pick up the noodles and bringing the bowl closer to your mouth is common. It’s perfectly acceptable to slurp the noodles, as it enhances the flavor and prevents splattering. The broth can be drunk directly from the bowl.
Where can I find udon noodles and kake udon ingredients?
Udon noodles and kake udon ingredients can be found at most Asian grocery stores and some well-stocked supermarkets. Online retailers also offer a wide variety of options.
What drinks pair well with kake udon?
Japanese green tea (sencha or genmaicha) is a classic pairing with kake udon. Other refreshing options include cold sake or Japanese beer.