Chikara Udon with Mochi Cakes

Serves 1
60 minutes

Rated by 30 people

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Chikara udon is among Japan’s favourite udon noodle soup dishes, and you can now make your own at home with this easy recipe. As well as the thick, chewy noodles and umami-rich dashi soup stock that comes with all traditional udon soups, this chikara udon features mouth-watering mochi rice cakes, grilled or microwaved according to your preference and placed on top of your udon. This recipe is perfect for serving at lunch or dinner.

Ingredients

1 block of kiri mochi rice cake
1 sheet of abura age fried bean curd
1 serving of udon noodles
kelp tsuyu soup base
slices of kamaboko fish cake
green onion for topping
boiled spinach

How To Prepare

Prepare the kelp flavoured tsuyu soup base according to the directions for diluting. You will need about 300ml of finished soup base.
Place the prepared soup base in a sauce pan and bring to the boil and then simmer.
Place the serving of udon noodles and let the flavours simmer for some time.
Place the sheet of fried bean curd and slices of kamaboko into the sauce pan and simmer.
Prepare the mochi rice cake according to your preference. You can either grill it in the oven or microwave it to make it nice and fluffy.
Place the ingredients with the soup in a noodle bowl and layer the fried bean curd, spinach and kamaboko on top if you can for a great presentation.
Top with the mochi and enjoy.