Oct 2, 2007
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Udon with Dashi

Dashi, a stock made from dried fish and seaweed, is the classic base for udon soup.
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8 medium Japanese-style dried anchovies,(iriko)
2  2" × 15" pieces of kombu (dried seaweed used for soups)
1⁄2 cup katsuobushi (dried bonito flakes), lightly packed
Sea salt
Cold Udon
Toasted sesame seeds
Scallions, finely sliced   

1. Cut off and discard the heads from the anchovies. Drop fish into a small pot.

2. Next, wipe off the kombu with a damp towel and cut each piece into quarters. Put the kombu into the same pot as the iriko and pour in 6 cups cold water. Place pot over high heat. Just before the water comes to a boil, fish out the iriko and kombu using tongs.

3. Sprinkle katsuobushi into pot. Cover pot, remove from heat, and let bonito steep for 4 minutes. Strain liquid and season with sea salt to taste. You will have about 5 cups. To serve, pour hot dashi over bowls of cooked noodles and sprinkle with toasted sesame seeds and finely sliced scallions.


SERVES 4

This article was first published in Saveur in Issue #106

Ratings & Reviews (1)

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Making the perfect Dashi is one of the hardest task to master.
To whoever trying this recipe, may the force be with you!
Udon with Dashi Reviewed by JAPANESE BULLDOG on . Making the perfect Dashi is one of the hardest task to master.
To whoever trying this recipe, may the force be with you!
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