Kake Udon (Udon Noodles in Hot Broth)
かけうどん · Kake Udon
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kake udon is the simplest of Japanese noodle dishes: udon noodles in a bowl of hot broth, with 'kake' meaning the broth is poured over the top. In this preschool version the dashi is lightly seasoned with mirin and soy sauce and simmered with pork, carrot and onion, so the soup is gentle enough for small children and carries plenty of flavor. The noodles are snapped into shorter lengths before boiling, which makes them far easier for little hands and mouths to manage, and the vegetables are cut thin so they turn soft in the broth. It is a warm, comforting bowl that even picky eaters tend to slurp up happily.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gdried udon noodles
- 12 gthinly sliced pork (komagire)Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- 6.8 gcarrot
- 11.3 gonion
Seasonings
- 120 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 1.7 gmirinMirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
- 1.7 gsoy sauce
- 0.2 gsalt
About the Japanese ingredients in this recipe
- thinly sliced pork (komagire) (豚こま切れ肉)
- Small, thin offcuts of pork sold in Japan for quick stir-fries and simmered dishes. Substitute: Thinly sliced pork shoulder or loin cut into bite-size pieces.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- mirin (みりん)
- Mirin is a sweet Japanese rice seasoning that adds gentle sweetness and a glossy finish. Hon-mirin (true mirin) contains about 14% alcohol; "mirin-style seasoning" has little or no alcohol. Some alcohol can remain after short cooking. If you prefer no alcohol for children, use the substitute. Substitute: For each tablespoon of mirin, use 1 tablespoon water plus 1 to 2 teaspoons sugar.
Directions
- 1
Snap the dried noodles into thirds and boil them. Rinse under running water to wash off the saltiness.
- 2
Cut the pork into 1 to 2 cm wide pieces, cut the carrot into short thin matchsticks, and thinly slice the onion, then cut the slices in half.
- 3
Put the dashi stock, carrot and onion in a pot and bring to a boil. Add the pork and seasonings and simmer until the vegetables are soft.
- 4
Place the noodles from step 1 in bowls and pour the broth from step 3 over them.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 160.5 kcal | 321 kcal | 160.5 kcal |
| Protein | 6.1 g | 12.3 g | 6.1 g |
| Fat | 1.7 g | 3.3 g | 1.7 g |
| Carbohydrates | 29.7 g | 59.4 g | 29.7 g |
| Fiber | 1.2 g | 2.4 g | 1.2 g |
| Salt equivalent | 2.3 g | 4.5 g | 2.3 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 210 mg | 420 mg | 210 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 160.5 kcal | 6.1 g | 1.7 g | 29.7 g | 1.2 g | 2.3 g | 12 mg | 0.5 mg | 210 mg |
| 1 adult serving | 321 kcal | 12.3 g | 3.3 g | 59.4 g | 2.4 g | 4.5 g | 24 mg | 0.9 mg | 420 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
