Dressings & Sauces
||Udon noodles with Dashi
||rasamalaysia.com with changes
200 Gram(s) udon (dry) or 300g fresh udon
4 Cup(s) dashi (see dashi recipe)
2 Tablespoon(s) soy sauce
1 Tablespoon(s) mirin
2 Teaspoon(s) sugar
1 Each(s) sheet of nori
2 Each(s) scallions
Cook the udon according to package instructions. Slightly undercoook it (al dente) so that it doesn't become soggy in the broth. When done, rinse the noodles briefly under cool water to stop the cooking.
Heat the dashi, soy sauce, mirin and sugar, and once hot add the noodles. Cut up the nori into small (about 1 inch) pieces and slice the scallions on top.
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4 1/2 Cup(s) Water
1/4 Cup(s) Kezurikatsuo or Shaved Bonito
1 Each(s) 3 inch piece kombu or (Qty 4) 1.5 inch x 1 inch pieces
Bring water to a boil in a pot. Once it boils turn it down to maintain a gentle simmer. The kezurikatsuo and kombu need to be steeped like a tea. You can use a reusable tea bag or just as easy, but everything in and just pour the Dashi through a sieve when it is done.
Either way throw the stuff into the water for 15 minutes simmering and then remove it one way or the other. It is important not to boil, and it is also important not to leave the kombu in too long. The former will make the stock cloudy, the later bitter.