For kaketsuyu soup
600 cc strong katsuo-kobu dashi (5cm-square kombu kelp piece + handful katsuobushi bonito flakes and 650 cc boiling water)
2 tbsp soy sauce
2 tbsp mirin
Approx. 1/4 tsp sugar
1 knob ginger
1 green onion
2 onsen tamago half-cooked eggs
Prepare onsen tamago.
Prepare strong katsuo-kobu dashi.
Break kombu into small pieces and place in a measuring cup or heat-resistant container.
Strain 600 cc katsuo-kobudashi into another container.
Taste, and add sugar and salt as necessary.
Meanwhile, boil plenty of water to cook udon.
Follow the udon package’s instructions, and boil udon.
Grate ginger, and thinly slice green onion.
When udon is done, soak in cold water.
When udon has cooled, rub surface with your hands until it becomes smooth and rinse water runs clear.
Serve udon in each bowl, top with onsen tamago, ginger and green onion, and pour soup.
- Dried udon noodles contain lots of salt, and boiling with lots of water is important to reduce the saltiness.
- Rubbing udon noodles with your hands while rinsing ensures a smooth, slippery texture at the end. Poor quality udon will snap apart during this process.
- Other suggested toppings: Aojiso perilla leaves (julienned), myoga ginger buds (thinly sliced), deep-fried agedama tempura batter, kamaboko fishcake (sliced), blanched vegetables (especially leafy ones), sweet-salty flavored usuage deep-fried tofu, and tempura in general.