Classic Udon Recipe
Ingredients
Udon Broth
- 2.5 Cups Water (625 ml)
- 2-3 small pieces of Kelp (Dashima)
- Small handful of Katsuobushi (Dried Bonito Flakes)
- 2 Tablespoons Hontsuyu Soup Base Sauce
- 1 teaspoon (!) Soy Sauce
Udon Toppings
- 1 stalk Green Onion
- 3-4 pieces Seasoned Tofu Pockets (Yubu in Korea, Inari in Japanese)
- A pinch of Shichimi Spice Mixture (Optional) (Or use Korean gochugaru chili flakes)
Instructions
Prep Ingredients
- Dice a green onion stalk into fine pieces - set it aside.
- Use your hands and squeeze the juice out of the seasoned tofu pockets - set it aside.
Make Soup Base
- Place 2.5 cups (~625ml) of water into a pot. Then drop-in 2-3 kelp pieces. Along with a small handful of Katsuobushi flakes. Place it on a high heat and bring to a boil.
- Once it is boiling, use a strainer and scoop-out all of the flakes and kelp pieces.
- Then add in Hontsuyu Sauce (2 Tablespoons).
- Followed by small amount of Soy Sauce (1 teaspoon!)
- Then, place in your udon noodles. Let it boil for 2 minutes.
- Turn off the heat. Garnish with diced green onions, seasoned tofu pockets and few shakes of shichimi (optional).
- Bon Appetit!