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Udon Soup Base

6 cups dashi
1 piece kombu
3 Tbsp. dried, flaked bonito
1/2 cup Japanese soy sauce
1/2 cup mirin
cooked udon
dried shiitake mushrooms (optional)
green onions (optional)
deep-fried tofu (optional)
fish cakes (optional)
fried shrimp (optional)

Make dashi by adding kombu to 6 cups water. Bring to a boil and
let it simmer for a few minutes. Remove the kombu, then add bonito.
Take off the heat, let it sit for a few minutes, and strain the
broth. Add Japanese soy sauce, and mirin, and cover and simmer
for 10 minutes. Add the cooked udon and it is done. I always add
dried shiitake mushrooms, green onions, and deep-fried tofu, and
sometimes fish cakes or fried shrimp.

Homemade Udon

6 cups bread flour
2 small egg yolks (optional)
2 tablespoons salt
1 1/2 cups cold water

Sift flour onto a worktop. In a bowl, beat the egg yolks, salt
and water. Make a well in the center of the flour, pour in the
liquid, then slowly work it in with your fingertips until it is
completely incorporated and you have a soft dough [like making any
pasta]. Add a little more flour or water as needed. Clean the
worktop of dough crumbs, dust lightly with flour and knead the
dough for 8 minutes until soft and pliable. Return it to the bowl,
cover with plastic wrap and then a kitchen towel, and set aside
for about 3 hours. This allows the gluten in the flour to relax,
softening the dough to make a tender noodle.

When ready, dust worktop with flour and roll out to 1/8 inch
thickness. Cut into narrow strands. If not being used immediately,
keep in refrigerator in plastic bag for up to three days.

This makes 3 pounds, or 6-8 servings.

To cook, boil in water until tender.


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