Pro Tips
**Chef's Tips & Troubleshooting:**
- If using fresh noodles, rinse them in cold water first to stop them from overcooking in the pan.
- Cook vegetables quickly over high heat to keep them crisp-tender — this is the essence of good pancit.
- Toss noodles in oil before stir-frying to prevent sticking and clumping.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Kake Udon
Warm yourself with a bowl of steaming hot bowl of Kake Udon. This Japanese dish is simple yet packed with flavor and is satisfyingly delicious! From the thick, chewy noodles to the rich and savory broth, it is comfort food at its finest!
Instructions
- Prepare udon according to package directions and Drain it well.
- Rinse under cold running water to remove excess starch. Then run under hot water to warm up.
- In a pot, combine dashi, soy sauce, mirin, sake, and salt. Get it boiling and reduce to a simmer for about 3 minutes.
- Place udon in bowls and ladle the broth.
- Top with spring onions, shichimi togarashi, and grated ginger, if desired. Serve while hot.
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Pro Tips & Troubleshooting
- If using fresh noodles, rinse them in cold water first to stop them from overcooking in the pan.
- Cook vegetables quickly over high heat to keep them crisp-tender — this is the essence of good pancit.
- Toss noodles in oil before stir-frying to prevent sticking and clumping.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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