00:12Hey everyone, it's Yuto from sudashirecipes.com and today I'm gonna show you how to make a delicious udon soup
00:18we call kake udon.
00:20I'm gonna start by showing you how to make awase dashi from scratch.
00:23It's super easy but it takes about 45 minutes.
00:26I recommend homemade the most but if you wanna learn some shortcuts, keep watching because I'm gonna show you later.
00:38So first I start by taking 10 grams of dry sardines and removing the heads.
00:4510 grams is about 6 or 7 of them.
00:48In Japanese we call these niboshi and they add amazing flavour to the broth.
00:53It's an optional ingredient but I highly recommend it.
01:00The next step is to take a pot and pour in 1 litre of cold water.
01:04That's approximately 4 US cups.
01:11Then we add 10 grams of dry kombu.
01:16And the dried sardines.
01:20Simply leave that to soak at room temperature for 30 minutes.
01:25Ok, 30 minutes have passed.
01:27Now we're gonna move this pan over to the stove.
01:36Add 15 grams of katsuobushi.
01:43And then turn on the heat.
01:45I recommend a medium-low setting because you want to give ingredients time to gently warm up and release their
01:53flavours.
01:54It's also important not to let it boil at this point.
01:58I personally love the taste of homemade dashi.
02:00You can adjust ingredients to suit your own taste and it really takes the udon broth to another level.
02:06However, if you want to save time, I'm gonna show you a shortcut.
02:11In Japan we have these tea bag style dashi bags.
02:15You simply add them to hot water and boil them for 3-5 minutes.
02:21Ok, when your dashi starts to show small bubbles around the edges, that means it's close to boiling.
02:27You won't turn off the heat at this point.
02:31Now take a heat proof bowl, place a sieve inside and line it with kitchen paper.
02:40Take your dashi from the stove and pour it into the sieve.
02:44We use kitchen paper because the katsuobushi is very fine.
02:48It catches all the tiny bits.
02:50Using this method is gonna give you a beautiful clear dashi broth.
03:00Let's go.
03:18Ok, now we're gonna make udon sit.
03:21Pour your dashi back into the pan.
03:30And add 5 tablespoons of soy sauce.
03:36And 2 teaspoons of mirin.
03:40This time, we're gonna heat it on high setting to quickly bring it to a boil.
03:45I just want to boil it for about 2 minutes or so.
03:49This will burn the alcohol out of the mirin.
03:52This kake udon soup is the base for lots of hot udon dishes.
03:57Once you can make this, you can easily make other recipes like tanuki udon or kitsune udon.
04:04Once it's been boiling for 2 minutes, turn off the heat and add half teaspoon of salt and mix it
04:11around.
04:11This is just a small amount to enhance the flavour of the soy sauce and dashi.
04:17Now, before we dish up, I wanna teach you about one more special ingredient that you can use as a
04:23shortcut for kake udon.
04:24This is tsuyu sauce and it's basically a concentrated noodle dipping sauce made with dashi, soy sauce and mirin.
04:32The ratios are different depending on the brand, so check the label for the word kake.
04:38For example, the Yamasa tsuyu I have here says 1 part tsuyu and 5 to 6 parts water.
04:44So, for 1 portion, I would mix about 2 tablespoons or 30ml of tsuyu.
04:56With 150ml of water.
05:11Anyway, let's dish up.
05:13I start by placing my cooked udon noodles in a bowl.
05:18Then I add a couple of ladles of my homemade soup broth.
05:33Next, I'm gonna place some toppings.
05:36Today, I've got kamoboko, which is a type of Japanese fish cake.
05:43I also have some finely chopped spring onion.
05:48And some tempura bits called tenkasu.
05:52These absorb the flavour of the soup.
05:54I love adding lots of tenkasu.
05:58Finally, I add a sprinkle of shichimi chili.
06:01This is a Japanese spice that adds a nice amount of heat and flavour.
06:06Whether you make it from scratch or use a shortcut, I hope you enjoy making this delicious kake udon.
06:12Thank you so much for watching.
06:14If you enjoyed this video, you should check out my other noodle recipes.
06:17Make sure to subscribe if you love Japanese cooking.
06:21Hope to see you again next time.
06:22Have a great day.
06:23God help me all the way.
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