Kishimen is a classic noodle dish from Nagoya, known for its wide and flat udon noodles. Served in a light dashi-based broth, the smooth texture of the noodles pairs beautifully with simple toppings like green onions, kamaboko, and aburaage. The dish is comforting, easy to prepare, and a great example of Japanese everyday cuisine.
Ingredients
- 200 g kishimen (flat udon noodles)
- 3 cups dashi broth
- 2 Tbsp soy sauce
- 1 Tbsp mirin
- 1 Tbsp sake
- 1 piece aburaage (fried tofu), lightly grilled or blanched
- 2–3 slices kamaboko
- Handful of katsuobushi (bonito flakes)
- 1–2 green onions, thinly sliced
Instructions
- In a pot, bring the dashi to a gentle simmer.
- Season with soy sauce, mirin, and sake. Adjust the taste to your preference.
- Cook kishimen according to package directions, then drain well.
- Place the noodles in bowls and pour the hot broth over them.
- Top with aburaage, kamaboko, green onions, and katsuobushi.
- Serve immediately while hot.
Tips
- Lightly grilling the aburaage enhances its aroma and helps it soak up the broth.
- Use high-quality katsuobushi for the best flavor.
- You can add spinach or mushrooms for extra texture and nutrition.
Serving Ideas
- Serve with a simple side dish like pickles or onigiri.
- Add shichimi togarashi for a gentle spicy kick.
- Kishimen pairs beautifully with tempura for a heartier meal.
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