Kake Udon, Ebi-yaki(Shrimp Udon)Recipe
Kake Udon, Ebi-yaki (Shrimp Udon) Recipe
My relationship with udon has been shaped as much by everyday eating as by memory. From ready-to-eat udon packages at Uwajimaya, to bowls ordered almost as an afterthought at local sushi restaurants—the kind of places known more for specialty dragon rolls than noodle soups. I’m not dismissive of that at all. I order them, I enjoy them, and they’ve become part of how udon lives in my life.
I’ve also had a small number of truly memorable bowls of kake udon in Japan—quiet, clear, and deeply satisfying in their simplicity. Those experiences stayed with me, but they don’t replace the others. I hold them alongside each other.
I feel the same way about bánh canh. Thick noodles, clear broth, warmth without heaviness. Different cultures, similar instincts. Both are built on restraint and patience, and both are meant to comfort rather than impress.
This bowl comes from that overlap. Udon served in a clear, shrimp-forward dashi, finished with grilled tōgarashi shrimp. Some of the shrimp is used to build the broth, some is grilled and added on top. Shiitake mushrooms add depth, and yau choy keeps the broth balanced.
It’s not meant to be exact or elevated. It reflects how I actually eat and cook—drawing from what’s nearby, what I return to often, and what continues to bring genuine comfort.
Ingredients
Instructions
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
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