Dish

Kake udon

Plain Udon Noodles in Broth

Kake udon is a simple yet satisfying dish that is perfect for a cold day. The broth is savory and slightly sweet, while the noodles are chewy and filling. The green onions and kamaboko add a nice crunch and texture to the dish. This dish is typically served as a main course, but can also be enjoyed as a light lunch or snack.

Asian cuisine› East Asian cuisine› Japanese cuisine

Noodle Dish

Origins and history

Kake udon has been a staple in Japanese cuisine for centuries, with its origins dating back to the Edo period. It is believed to have originated in the Kanto region of Japan, but has since become popular throughout the country.

Dietary considerations

This dish is typically not suitable for those with gluten allergies or sensitivities due to the wheat flour noodles. It can also be high in sodium due to the use of soy sauce and dashi broth.

Variations

There are many variations of kake udon, including adding tempura or fried tofu as a topping. Some regions of Japan also add grated daikon radish or ginger to the broth for added flavor.

Presentation and garnishing

Kake udon is typically served in a large bowl with the broth and noodles on the bottom, topped with the green onions and kamaboko. The dish can be garnished with shichimi togarashi (Japanese seven spice) for added heat.