Note: This recipe is kept for archiving purposes.You should just make Nabeyaki Udon. It tastes and looks better 😛

Japanese Noodle Broth

For the broth:
4 cups dashi
1 teaspoons salt
3 tablespoons dark soy sauce
1 tablespoons sugar
1 tablespoons mirin

Mix salt, soy sauce, sugar, and mirin in a small bowl. In a large pot, bring dashi to a boil and add the ingredients in the small bowl. Keep at a low simmer until you are ready to use it.

Accessories to add:
Thin strips of Pork Belly
Chinese Fishballs
Shrimp
Dried Shiitake Mushrooms
Enoki // one bag
Green Onions // LA Airforce base has HUGE green onions ❤
Spinach
Sesame Seeds

(Adapted from http://www.seriouseats.com/recipes/2009/07/seriously-asian-homemade-udon-in-japanese-noodle-broth-recipe.html)

NOTE:
Preheat the bowls in the oven
Makes about 3~4 servings

Improvements:
Keep dried mushroom soup for the broth.

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