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Kakejiru: Japanese Noodle Broth

Kakejiru 1

Kakejiru is commonly referred to as ‘noodle broth’ since it is commonly served as a ‘soup’ for  many types of Japanese noodle including Udon, Soba, and Somen. In particular, Udon served in  this broth, often with various toppings,  is called Kake-Udon and is a very popular dish both at home and as a restaurant offering or street-food snack. In practice, however, the preparation, whose name essentially translates as ‘gravy’ or ‘dressing’, has much wider application. Just as Kakejiru is based on the foundation Japanese stock Dashi, so too can Kakejiru be regarded as the base for many other Japanese broths, sauces and simmering liquids…  The basic preparation is made from Dashi and Soy sauce plus Mirin and/or Sake. Sugar may be added, and a little salt may be necessary depending on the saltiness of the other ingredients. A good starting point for making one cup of Kakejiru would be:

  • 1 cup Dashi (homemade from this recipe, or commercial stock powder);
  • 1/2 – 1 tbsp. Soy Sauce;
  • 1 tbsp. Mirin (or Sake);
  • 1 pinch Sugar (optional);
  • Salt to taste.

The method is quite simple. Just bring the dashi to a gentle simmer and then add the rest of the ingredients. After simmering for a further 5 or 10 minutes, you can use it immediately or cool it down and refrigerate for later use. Generally, you will be making a good deal more than 1 cup, especially if using it for noodle broth, and you can always make extra for other recipes as well. The amounts and ratios of the seasoning ingredients (soy, mirin and sugar) are not carved in stone and you can vary according to taste or particular use.  A typical Tempura sauce, for example, can be made by changing the basic recipe given above to include, 4 tablespoons each of Soy and Mirin, plus a whole tablespoon of sugar.

9 Comments Post a comment
  1. ohsohappy #

    Yum! I have made the dipping sauce variation for tempura but never the broth for noodles…and I am sitting here asking myself why! Is there anything more comforting than a bowl of broth and noodles to slurp!

    March 12, 2014
    • And it keeps quite well so you can make a big batch 🙂

      March 12, 2014
  2. Perfect timing, we are having Japanese dinner tonight, I found mushroom moochi at Trader Joe’s, noodles will be perfrect

    March 12, 2014
    • Is the moochi the same as Mochi or does it try and borrow money from you 🙂

      Seriously, that sounds very interesting!

      March 12, 2014
  3. For tempura also include grated daikon. Homemade dashi is vastly superior to the powdered stuff.

    March 12, 2014
    • You could even use regular radish in the absence of daikon… and I fully agree on the issue of homemade versus commercial powders!

      March 12, 2014

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