Traditional Udon-Kiri Recipe

2022-10-31

By Noodle Master Japan

Japanese Cuisine

Main Course

Enjoy a traditional Japanese cuisine meal with this easy recipe for Udon-Kiri. 

food

A traditional Japanese main course that originates from the Shikoku region of Japan, which is located in the southwestern part of the country. The dish is believed to have originated in Takamatsu, the capital city of Kagawa prefecture, and is popular across the region. 

food

The dish consists of thick udon noodles that are cooked in a flavorful dashi broth, made from bonito flakes, soy sauce, and mirin. The dish is typically garnished with thinly sliced leeks and shaved bonito flakes, which add additional layers of flavor and texture. 

food

Despite its origins in the Shikoku region, Udon-Kiri is now enjoyed throughout Japan and is often served as a hearty and satisfying meal during the colder months of the year. The dish is also sometimes varied with the addition of other ingredients such as tempura shrimp, fish cakes, or vegetables, depending on local preferences and availability.

Pitfalls on Udon Kiri

 Maintaining a consistent blade angle: the udon-kiri, or udon knife, must be held at a specific angle to ensure clean and even cuts of the noodle dough.

 Controlling the speed of the cut: too fast or too slow of a cut can lead to unevenly shaped noodles.

 Acquiring the proper technique: slicing through the dough takes practice and technique, and mastering this skill requires patience and perseverance.

 Adjusting the blade for different noodle thickness: depending on the desired thickness of the udon noodles, the blade must be adjusted accordingly.

 Accounting for dough texture and humidity: the texture and humidity of the dough can affect the cutting process and requires adjustments to the blade angle and cutting speed.

Ingredients

• 400g Udon noodles

• 1 cup of dashi broth

• 2 tbsp soy sauce

• 2 tsp sugar

• 1 tbsp Mirin

• 1 leek, julienned

• 1/4 cup shaved bonito flakes

Instructions

1. Cook the Udon noodles according to the package instructions.

2. In a saucepan, combine dashi broth, soy sauce, sugar and mirin. Heat the mixture until simmering.

3. Remove the saucepan from the heat and keep the broth warm.

4. Slice the leek in half lengthwise, and then into thin julienned pieces.

5. To serve, place the cooked noodles in a bowl. Pour the hot broth over the noodles.

6. Garnish with the julienned leeks and shaved bonito flakes. Serve immediately.

Preparation Time 30 min

Cook Time 15 min

Total time 45 min

Nutrition Facts

Calories: 350

Fat: 3 g

Saturated Fat: 0.5 g

Carbohydrates: 70 g

Fiber: 3 g

Sugar: 10 g

Protein: 14 g

Regional Ingredients Variations of Udon-Kiri

Hokkaido, they may serve Udon-Kiri with salmon and ikura (salmon roe) seasoned with soy sauce and wasabi, creating a dish known as "Sake-Ikura Udon-Kiri".

Osaka, they may serve Udon-Kiri with katsuobushi (bonito flakes), bok choy, and shiitake mushrooms, creating a dish known as "Katsuobushi Komi Vegetables Udon-Kiri".

Kyoto, they may serve Udon-Kiri with tofu, yuba (tofu skin), and green onions in a light dashi broth, creating a dish known as "Tohu-Yuba Udon-Kiri".

Fukuoka, they may add mentaiko (spicy cod roe), kikurage (wood ear mushrooms), and white sesame seeds to the Udon-Kiri, creating a dish known as "Mentaiko-Kikurage Goma Udon-Kiri".

Okinawa, they may serve Udon-Kiri with goya (bitter melon), tofu, and pork belly in a savory broth made with katsuodashi (bonito flakes) and pork bones, creating a dish known as "Goya-Inamurasaki Udon-Kiri".

Create the perfect cozy night in with this comforting Udon-Kiri. Share your delicious meal photos on social media using #udonkiri #japanesecuisine #udonnoodles #dashi #mirin #leek #Shikoku #bonitoflakes #noodlemasterjapan