Chikara Udon 4

Chikara Udon

SERVES: 4  DIFFICULTY: Medium   COOKING TIME: 15 minutes

It’s fun to watch the kiri mochi puff up as it cooks


  • 270 g Hakubaku Organic Udon
  • 4 pieces Kiri Mochi
  • 4 x 3 slices Kamaboko
  • 2 Spring onions, thinly sliced
  • 1 Litre Water
  • Dashi powder
  • 1 tbsp Soy sauce
  • 1 tbsp Sake
  • 1 tbsp Mirin
  • Salt, to taste
  • Bonito flakes


  1. Prepare Udon as per packet directions. Drain, rinse, drain again and set aside.
  2. Put the water, soup base, soy sauce, sake, mirin, and salt in a pot and bring the mixture to a simmer.
  3. Pan-fry mochi gently for about 3 minutes each side or so until lightly browned or bake in a toaster oven until it puffs up and becomes light brown.
  4. Refresh Udon in boiling water, drain and divide between three bowls.
  5. Pour broth over Udon and garnish with the toasted Mochi, kamaboko, bonito flakes and spring onions.

Enjoy the Chikara Udon!

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