Classic Udon Recipe

Ingredients

• 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
• 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

1. 1

   --- Prep Ingredients ---

2. 2

   Dice a green onion stalk into fine pieces - set it aside.

3. 3

   Use your hands and squeeze the juice out of the seasoned tofu pockets - set it aside.

4. 4

   --- Make Soup Base ---

5. 5

   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.

6. 6

   Once it is boiling, use a strainer and scoop-out all of the flakes and kelp pieces.

7. 7

   Then add in Hontsuyu Sauce (2 Tablespoons).

8. 8

   Followed by small amount of Soy Sauce (1 teaspoon!)

9. 9

   Then, place in your udon noodles. Let it boil for 2 minutes.

10. 10

    Turn off the heat. Garnish with diced green onions, seasoned tofu pockets and few shakes of shichimi (optional).

11. 11

    Bon Appetit!