Making Japanese Udon |
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 savory
broth. |
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1750 ml water |
|
|
250 ml Japanese soya sauce ( shoyu ) |
|
250 ml sugared rice wine ( mirin ) OR
sugar syrup |
|
2 tbsp bonito powder ( hondashi ) |
|
400 gm udon noodles, precooked |
|
|
1. Boil the water and pour in the bonito flakes.
Simmer for about 10 minutes. |
2. Strain the stock and remove the bonito
flakes. Retain the stock into the pot. |
3. Add the soya sauce, hondashi and
mirin ( or sugar syrup ). Stir slowly while
adding the mirin and soya suace |
4. Bring the stock to a boil and blanch the
noodles in it for a few minutes. Dish out into
bowls and serve hot. |