Recipe

Udon Recipe

	Spaztic1215 / All my dishes 2 years, 7 months ago This is a more basic version of the classic Japanese-style udon recipe, and I cheat by reducing the soak-time of the konbu and adding a bit of dashi powder. The half-half combination combines the oceany taste of real dashi with the flavorful punch of the hondashi powder.... More Prep:30m Cook:10m Servings:2	Spaztic1215
	easy light

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Ingredients

2 2x2 inch pieces of dashi

1 tsp of hondashi powder

1 Tbsp of soy sauce

1 tsp of mirin (or sugar if you don't have mirin)

salt

udon noodles (rinsed in hot water until separated)

spinach (rinsed and stemmed)

fish cakes, the pink and white semi-circle kind (thawed and sliced)

2 squares of yubu, fried bean curd (sliced into 4 slices)

shiitake mushrooms (washed, stemmed, and sliced)

green onions (sliced)

optional: tempura

Directions

Soak dashi in a potful of cold water for ~20-30 minutes (it will hydrate)

Bring dashi to a boil, and allow it to boil for ~2-3 minutes; then cut off heat

Remove dashi pieces from the water (it will be slippery, so be careful) and add the hondashi powder, soy sauce, mirin and salt (taste it to make sure it's right); bring to low simmer

Add udon noodles, fish cakes, shiitakes, green onions, and spinach; allow to cook for 3-4 minutes

Add yubu and allow to cook for 1-2 minutes

Cut off heat and allow to steam with lid on for ~4-5 minutes

Eat with tempura and Tagashi seasoning!

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