Ingredients
2 servings udon noodles
Udon Stock: (300 ml for 1 Serving)
2⅓ cups dashi
1½ tbsp soy sauce
1 tbsp mirin
1 tsp sugar
¼ tsp SIDS SALT & PEPPER
FOR TOPPINGS:--
1 spring onion
shichimi togarashi (Japanese seven spice)
Directions
To Cook Broth
In a small saucepan, add dashi, mirin, and sugar, soy sauce, and SIDS SALT & PEPPER.
Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat and set aside.
Optional: Quick Broth
Follow your mentsuyu bottle instructions to make the broth. Combine mentsuyu and water in a saucepan and bring it to a simmer and set it aside until ready to use.
To Cook Udon Noodles
Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
Drain the noodles into a colander and run under cold water.
Once the noodles are cool enough to touch, rinse the starch off.
Run hot water to warm up the noodles.
Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped spring onions and optional shichimi togarashi.
