I always order Udon soup when I go out for Japanese food, and as does my friend. It's delicious. He suggested that I share a recipe for this soup with my readers, I thought it was a wonderful Idea. So here it is! :)
Ingredients for Dashi:
4 1/2 C water
1/4 C loosely packed kezurikatsuo (shaved bonito flakes)
3″ piece of dried dashi kombu (optional)
Ingredients for Udon:
200g dry udon or 300g fresh Udon
4 C dashi
2 Tbs oyster sauce
1 Tbs mirin
2 tsp sugar
salt to taste
2 scallions cut on the bias
4 slices of naruto or kamaboko cut on the bias (Japanese fishcake, one with a pink spiral)
Method:
- For the dashi, bring the water to a boil in a pot. Once it boils, turn the heat down to maintain a gentle simmer (boiling makes the stock cloudy). Put the kezurikatsuo into a disposable tea bag, or wrap it in cheese cloth and tie the top. Drop the satchel in the water along with the kombu if you are using it. You can also just put the kezurikatsuo straight into the water and strain it when the stock is done. Let this steep for about 15 minutes, then discard the tea bag, or strain the stock into another pot and discard the solids.
- Boil a large pot of water and boil the udon for the length of time specified on the package. Make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don’t want them to go soggy before you’re done eating them. When they’re done, rinse them under cold water to stop the cooking.
- To finish it all off, put the dashi, oyster sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more. Add the noodles to heat through, then divide them into two bowls. Top with scallions and naruto then pour the broth over everything. For a little extra color and kick, you can serve this with shichimi togarashi (Japanese 7 spice chili flakes).
Bitter mood makes bitter food! So fucking smile! :D
Ciao for now!
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