Cuisine : Kishimen - Noodle dish of Nagoya Japan , Steps to prepare

 

Kishimen is a type of udon noodle dish that originates from Nagoya in Japan’s Aichi Prefecture. Known for its flat, wide noodles, kishimen offers a distinct texture that is slightly chewy yet soft. The broth and toppings often used with kishimen give the dish a unique flavor profile, making it a comforting, simple, yet flavorful meal enjoyed both hot and cold.

What Makes Kishimen Unique

The distinguishing feature of kishimen noodles is their width and flatness, which sets them apart from the more common, round udon noodles. This flat shape allows the noodles to soak up more flavor from the broth, and it also gives them a smoother, silkier texture. Kishimen noodles are traditionally served in a soy-based dashi broth with seasonal toppings, which might include tempura, kamaboko (fish cake), green onions, and even fried tofu.

Ingredients

To prepare kishimen at home, you’ll need the following:

For the Noodles and Broth:

200g kishimen noodles (or wide, flat udon noodles if you can’t find kishimen)

4 cups dashi stock

3 tbsp soy sauce

2 tbsp mirin

1 tbsp sake

Salt to taste (optional)

Common Toppings (Optional but Traditional):

Green onions (chopped)

Kamaboko (sliced fish cake)

Fried tofu or aburaage (sliced and slightly toasted)

Spinach or other leafy greens (blanched)

Shiitake mushrooms (lightly simmered in the broth)

Tempura (such as shrimp or vegetable)

Nori (seaweed) strips for garnish

Step-by-Step Preparation

1. Prepare the Noodles

Cook the Kishimen Noodles: Bring a pot of water to a boil and add the kishimen noodles. Cook according to the package instructions (usually around 8–10 minutes for dried kishimen, or 3–5 minutes for fresh noodles).

Drain and Rinse: Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Set aside.

2. Prepare the Broth

Make the Dashi: If you’re not using pre-made dashi, you can make it by boiling water with kombu (dried kelp) and katsuobushi (dried bonito flakes), then straining. Alternatively, instant dashi powder can be used by dissolving it in water according to the package instructions.

Season the Broth: In a pot, combine the dashi stock, soy sauce, mirin, and sake. Heat over medium heat until the mixture comes to a simmer. Taste and add a pinch of salt if needed.

Add Optional Ingredients: If you’re using shiitake mushrooms, place them in the broth to cook for about 3-5 minutes to add extra flavor.

3. Assemble the Dish

Place the Noodles in a Bowl: Add a portion of the kishimen noodles to each serving bowl.

Ladle the Broth: Pour the hot broth over the noodles, just enough to cover them.

Add Toppings: Garnish the dish with your preferred toppings. Common choices include green onions, slices of kamaboko, fried tofu, and a piece of tempura. For a cold version, simply rinse the noodles in ice water and serve them with a chilled dipping sauce on the side.

4. Serve and Enjoy

Hot or Cold: Kishimen can be enjoyed as a warm, comforting soup in cooler weather or as a refreshing cold dish during summer. For the cold version, the dipping sauce (mentsuyu) is typically a concentrated version of the dashi-soy-mirin mixture.

Tips for Perfect Kishimen

Cook Noodles Just Right: Kishimen noodles should be chewy but not too firm. Test them a minute or two before the suggested cooking time to avoid overcooking.

Adjust Broth Flavor: Nagoya-style kishimen broth is generally light but flavorful. You can adjust the soy sauce and mirin to your taste, especially if you prefer a more intense flavor.

Use Fresh Ingredients: Freshly sliced green onions, lightly blanched vegetables, and crisp tempura make a big difference in taste and presentation.

Serving Suggestions

Nagoya Style: The most authentic way to serve kishimen is simply with a few toppings in a light, soy-based dashi broth.

Cold Version: For cold kishimen, serve the noodles with a dipping sauce on the side and add toppings like blanched spinach, nori, and tempura as sides.

With Tempura: Kishimen pairs wonderfully with crispy tempura for added texture.

Enjoy your homemade kishimen—a Nagoya specialty that brings together simplicity, comfort, and delightful flavors!