1 Bag of Frozen Udon Noodles
300ml Dashi Stock
1 2/3 tbsp Soy Sauce
1 2/3 tbsp Hon-Mirin

2 Frozen Black Tiger Shrimps
Salt, Katakuri Starch, Water

50 ml Cold Water (1.69 u.s. fl. oz)
30g Cold Tempura Flour (1.06 oz)

6 Dried/Fresh Shiitake Mushrooms
300ml Water (1.27 u.s. cup)
1 1/2 tbsp Sugar
1 tbsp Soy Sauce

Welsh Onion
Mitsuba – Japanese Wild Persley
Kamaboko – Steamed Fish Cake (Pink)
Yuzu Peel
25g Chicken (0.88 oz)
1 Egg

(Adapted from http://www.youtube.com/watch?v=kWLNZzuo3do)

Notes: Don’t mix the egg in the broth, the broth becomes TOO rich.
Try Chicken, I used pork belly.