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Making Japanese Udon
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A simple, filling and delicious broth with chewy and tasty noodles best describes this staple of Japanese dining. It is extremely versatile, and a wide variety of toppings can grace its savoury broth. This goes best with the California maki.
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Ingredients:
1750 ml water
30 gm dry bonito flakes
250 rn/Japanese soya sauce (shoyu)
250 ml sugared rice wine (mirin)
OR sugar syrup
2 tbsp bonito powder (hondashi)
400 gm udon noodles, cooked.
Instructions:
1. Boil the water and pour in the bonito flakes. Simmer for about 10 minutes.
2. Strain the water, and remove the bonito flakes. Retain the water and place back into the pot.
3. Add the soya sauce, hondashi and mirin (or sugar syrup). Stir slowly while adding the mirin and soya sauce. Bring the mixture to a boil and blanch the noodles inside for a few minutes. Dish out into bowls and serve hot.
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