Step 1
Cook Udon to the right consistency, graded for translucency, spring and chewiness in noodle. Flavor of udon is also important, not too flour-like! In this case, I used the udon that Jocey sent me. Good stuff.
Step 2
You want to make sure you have a good stock for the soup. I used wafu-dashi dried bonito stock for the base, and I think I added too much sugar. Corrected by balancing out with soy sauce and salt. Aji-mirin was also added and it was all by taste.
Step 3
EATAGE!!! It came out perfect, I sprinkled some seasoned furikake on the top for added flavor. Very tasty.
No comments:
Post a Comment