Kishimen
“Kishimen offers a silky noodle experience with a gentle, dashi-infused broth that soothes the palate.”
wheat flour
salt
Bonito Flakes
Soy Sauce
Mirin
AburaageWhere it comes from
Kishimen is a flat noodle dish from Nagoya, Aichi Prefecture, recognized for its broad, flat noodles that contrast with the more common round udon, representing Nagoya's culinary inventiveness.
On the Palate
How it's made
5 steps · Show ↓22 min active
How it's made
5 steps · Show ↓- 18 min
In a large pot, bring 4 liters of water to a rolling boil. Add a generous pinch of salt, then drop in the kishimen noodles. Stir immediately to prevent sticking and cook until al dente, about 8 minutes.
Watch outDo not overcook the noodles; they should be tender yet firm to the bite.
- 25 min
While the noodles cook, in a separate pot, combine bonito flakes, soy sauce, and mirin. Bring to a gentle simmer over medium heat, infusing the broth with a rich, umami flavor for 5 minutes.
- 32 min
Strain the broth to remove the bonito flakes, returning the clear liquid to the pot. Keep it warm over low heat.
- 43 min
Drain the cooked noodles and rinse under cold water to stop the cooking process. Divide the noodles into serving bowls.
- 54 min
Pour the warm, savory broth over the noodles. Top with thinly sliced aburaage, fresh scallions, and blanched spinach. Serve immediately, allowing the aromas to envelop you.
