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Udon - Adventures in Japanese Cooking
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beyond_sushi
beyond_sushi
Japanese Recipes - More than just sushi!
Thu, Oct. 21st, 2010 10:42 pm
Udon

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livarot
livarot
Born Again Cheese Eater
Fri, Oct. 22nd, 2010 07:44 am (UTC)

for the soup base, you can add a little bit of dried hondashi (a pinch), some soy sauce (about a teaspoon) and less mirin (less than a teaspoon)--the amounts are all very approximate as i usually eyeball it and check the taste (i.e., i add enough soy sauce until the color looks right)

and then add anything or everything shadowsyra suggested. although, the wakame reconstitutes so easily, i would add it right before taking off the heat or after transferring the soup to a bowl; otherwise it gets a little soggy.

i use hondashi rather than trying to boil & strain fish flakes; saves a step.

you can also make udon noodles from scratch--it's just flour & salted warm water. tastes better than anything dried i've had


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