Kakejiru is most widely known and used as a Japanese Noodle Broth. Indeed, the famous ‘Kake-Udon’, is simply thick Udon noodles along with other toppings, served with Kakejiru poured over everything as a rich ‘soup’.
Similar ‘soup-noodle’ dishes are also made with many other sorts of noodle (including Soba, Somen, and the ever-popular Ramen), but the name ‘Kakejiru’ simply means ‘dressing’ or ‘gravy’, and it has other uses as well. It is extremely versatile, and often forms the base for more complex broths and sauces, as well as being frequently used to braise Tofu and other ingredients.
Read More →