The most basic and traditional way of preparing udon it Kake udon where noodles are served in a simple soup stock called kakejiru. Kakejiru is a mixture of three of the most common ingredient in the Japanese cuisine the soy sauce, mirin, and dashi.
- In a pot combine dashi, soy sauce, mirin, sake and salt bring to a boil then reduce to simmering heat, cook for 3 minutes.
- Place udon in bowls then ladle hot soup into the bowls. Top with spring onions and shichimi togarashi.