1
Soak the kombu in water an hour in advance to prepare the broth.
⏱️ 60m 0s
Udon
A delicious udon recipe with a rich broth, containing the secrets of a Japanese chef.
KoreanNoodles
⏱️ 180 min total📝 10 steps
What You'll Need
Kombu (dried kelp)to taste
Dried anchoviesto taste
Katsuobushi (bonito flakes)to taste
Water15L
Soup soy sauce600ml
Brewed soy sauce660ml
Mirin600ml
Green onionto taste
Crown daisyto taste
Udon noodlesto taste
Instructions
2
Slowly heat the broth over low heat for 1 hour, keeping the temperature between 40 and 60 degrees.
⏱️ 60m 0s3
Remove the kombu and bring the broth to a boil.
4
Add the soup soy sauce, brewed soy sauce, and mirin to season.
5
Add the dried anchovies and boil.
6
Add the katsuobushi to infuse the broth.
⏱️ 30m 0s7
Turn off the heat and let it sit for 30 minutes.
⏱️ 30m 0s8
Strain the broth through a sieve.
9
Thinly slice the green onion and crown daisy to use as udon toppings.
10
Pour the broth over the udon noodles to finish.