Page 172 - E-Modul Asia Timur

D. Kake Udon Recipes

Ingredients:
Dashi stock:

1. Water 1,7 L
2. Bonito flakes 40 gr

3. Kombu (Japanese dried kelp) 10 gr

4. Sake 30 gr
5. Mirin 50 gr

6. Light soya sauce 65 gr

Others:
1. Udon noodles 100 gr

2. Chopped green onions for garnish 10 gr

How to make:

Dashi stock
1. Prepare a pot of water. Using a slightly damp cloth, gently clean the surface of the

kombu. The white powdery substance on the surface contributes to the umami
flavour of the stock, so be sure not to wipe everything away.

2. Soak the dried kombu in the water for 30 to 60 minutes.

3. In the meantime, prepare your toppings. Thinly slice green onions and kamaboko.
Set aside until ready to use.

4. Once the dried kombu has softened, heat the pot of water using medium heat.

5. When it boils, turn off the heat and remove the kombu pieces. Add bonito flakes
and let it soak for 3 to 4 minutes. Use a ladle and skim off any scum on the surface.

6. Line a strainer with a kitchen cloth or towel and slowly filter the stock through the
cloth.

7. Return the filtered stock to the pot and heat gently on medium-low heat. Add sake,
mirin, and soya sauce. Stir thoroughly to combine and heat until it is hot.

Serve
1. Prepare your ready-made udon noodles by following the cooking instructions on

the package.

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