Ankake Udon (あんかけうどん)

Ingredients

Equipment Needed

• •Medium pot for dashi
• •Fine-mesh strainer lined with cloth
• •Separate pot for udon
• •Small bowl for mixing the starch slurry
• •Grater for fresh ginger

Instructions

1. 1

   Make the dashi

   Wipe the konbu with a damp cloth, but don't wash it. Put it in the cold water and bring it up slowly over low heat, about ten minutes. Pull the konbu when the water trembles and small bubbles climb the sides of the pot. Let it boil with the kelp in and the stock can turn bitter and slick, which is a poor bargain for impatience.

2. 2

   Steep the flakes

   Bring the water just to a gentle boil, add the katsuobushi all at once, and take the pot off the heat. Leave it alone for two or three minutes, until the flakes sink. Strain through a cloth or fine sieve and let it drip. Don't squeeze, because pressing the flakes pushes cloudy, oily flavors into the clear stock you were protecting.

3. 3

   Season the broth

   Return the dashi to a clean pot and add the usukuchi, mirin, and salt. Warm it gently and taste. It should be clear, savory, and a little more seasoned than a plain soup, because the noodles will soften it. If it tastes thin, give it more dashi or a pinch of salt, not a heavy hand with soy.

4. 4

   Cook the udon

   Cook the udon in a separate pot according to the package directions, then drain well. Fresh udon usually needs only warming through, while frozen udon turns supple after a short boil. Keeping this pot separate protects the broth from extra starch, so the final thickening stays clean and under your control.

5. 5

   Thicken the broth

   Mix the kuzu or potato starch with the 3 tablespoons cold water until smooth. Bring the seasoned dashi to a lively simmer and stir in the slurry slowly, a little at a time, while the broth keeps moving. Simmer for one minute, until the broth turns glossy and lightly coats the spoon. If it sits too thick, add a spoonful of hot water or dashi. Ankake should cling, not sit like paste.

   Always stir the slurry once more before adding it. Starch settles quickly, and the last spoonful in the cup is often the strongest.
6. 6

   Assemble the bowls

   Divide the drained udon between two warmed bowls. Ladle the thickened broth over the noodles, setting a slice of kamaboko on each bowl if using. Finish with grated ginger and sliced scallion. Add the ginger at the end so its fragrance stays bright and clean against the dashi.

Chef Tips

• •Use kuzu if you have it. It gives the broth a clear, elegant gloss and a softer cling. Potato starch is a sensible stand-in and the way many home kitchens make the dish.
• •Don't thicken the broth until the noodles are ready. Ankake tightens as it stands, and the best bowl is served just after the broth turns glossy.
• •For a meatless table, make the dashi with konbu and dried shiitake. Soak one piece of konbu and two dried shiitake in the water overnight, then warm gently and strain. That's honmono from the temple kitchen, not a compromise.

Advance Preparation

• •The dashi can be made up to two days ahead and kept refrigerated. Reheat it gently before seasoning.
• •The konbu can soak in the cold water overnight in the refrigerator for a rounder stock.
• •Grate the ginger just before serving. Its fragrance fades quickly once it is grated.

Frequently Asked Questions

Nutrition Information

1 serving (about 690g)