It's Kansai-style udon
To bring out the umami of konbu, we recommend soaking it in water the day before. You can also enjoy it with dried sardines or shiitake mushrooms
How to make it
1
Wipe the konbu with a damp cloth
2
Put kelp, dried sardines, and shiitake mushrooms in water and soak for 30 minutes
3
Heat over low heat and remove the kelp when it reaches 70-80°C
4
Remove the dried sardines and shiitake mushrooms
5
Strain through a colander to get a clear broth
6
Adjust the flavor with soy sauce or mirin to taste
material
-
- water
- 1 liter
-
- kelp
- 10-15cm
-
- dried sardines
- 5-8 fish
-
- Shiitake
- 1 to 2 sheets
[PR]
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