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Udon (kake udon) Udon is one of the most popular types of noodles in Japan and is made by mixing flour and salted water to form a dough, which is then cut into thin strips. It's easily digested, can be served in a variety of ways, and is popular with both kids and adults. Not only the thickness and shape of the noodles but also the taste and color of the broth that accompanies them vary from region to region. This is because different regions use different ingredients in the broth and different types of soy sauce. Unlike soba, there are more ways of eating udon hot than cold, although in hot summer weather cold udon is also very popular. Here we're going to learn how to make two kinds of hot udon. Kake udon is the simplest way to eat hot udon. The dish doesn't need any toppings, so it's easy to make and takes very little time. In this recipe, as with our soba recipes, we'll use a pack of dried udon.

Serves 4 people Dried udon 1 pack (about 300 grams) For the broth: Stock (Dashi) 5 cups (about 1200 cc) Soy sauce 1/2 cup (about 120 cc) Mirin (cooking sake) 1/2 cup (about 120 cc) Seasonings: 3-4 inches spring onion, finely sliced, washed, and dried. A little shichimi togarashi (red-pepper spice mix), to your taste

Bring 3 liters (0.8 gallons) of water to a boil and add the noodles. It usually takes about 15-18 minutes before they're ready, but follow the instructions on the pack as this may vary. Mix the broth ingredients together and heat them for a minute. Take care not to overheat the broth.

Place the noodles in a bowl and pour in the broth.

Sprinkle on seasonings like sliced spring onion and the red-pepper spice mix to your taste.

Next let's have a go at making chicken nanban udon