3 Important Components for Udon Noodle Soup 1: Udon Noodles So it is rather different from Kake Udon where the noodles are chewy with a supple bite and a dashi broth is poured over into the bowl of noodles. You would then dip the noodles into a dipping broth ‘tsuyu’ that is served alongside. Because the cooked noodle is never rinsed with cold water, kamaage udon has a distinct softer, velvety texture and starchy flavor. Unlike most udon noodles where they get a quick rinse under cold running water after cooked, Kamaage Udon is served in a bowl directly from the pot, often with the hot cooking liquid. Kamaage literally translates to “pull out of the pot” and it has a unique serving style. Many people tend to get confused with both types of udon as they are served with minimal garnishes, despite being prepared differently. Kamaage Udonīefore we move on, I want to briefly talk about Kamaage Udon (釜揚げうどん), which is another type of udon noodle dish that looks similar to Kake Udon. You can make Tanuki Udon with Tenkasu (fried tempura bits), or you can make Kitsune Udon with seasoned fried tofu called Inari Age. This simple udon noodle soup can be transformed into something more when you change up the seasonings or toppings. Usukuchi Shoyu (light color) on the left and Koikuchi Shoyu (regular) on the right. The Kansai regions often use light-colored soy sauce called Usukuchi Shoyu (薄口醤油). The major difference is the color of the soup broth as it’s much lighter than the one in the Kanto region (Tokyo area). In the Kansai region known for big cities like Osaka, Kobe, and Kyoto, this udon noodle soup is called Su Udon (素うどん). In my opinion, it is most inspiring as it is exactly the kind of food that celebrates simplicity. Kake Udon (かけうどん) is the most basic form of hot udon noodle soup, made of udon noodles sitting in a flavorful dashi based broth. Today let’s learn more about it and how we can make an authentic bowl at home. I love all kinds of udon dishes, but nothing beats the classic simple hot udon noodle called Kake Udon. And they are perfect hot, cold, or anywhere in between. We eat them at any time of day – be it a quick lunch or a fulfilling dinner. To me, these chewy, slippery noodles seem to have a special power to soothe any troubles and satisfy one’s hunger.
Of all the Japanese noodles, udon is often the one that I turn to when I’m in need of comfort. Enjoy the noodle soup as is or top it with tempura, fish cake, tofu, or vegetable. Simple yet full of soul, it is a thing of beauty. Served in a delicate umami broth, this classic Udon Noodle Soup (or Kake Udon) is a bowl of true comfort.
0 kommentar(er)
