This is the Kantou style of how to make udon. Next time I’ll show you the Kansai style. Kantou is the area of Japan that includes Tokyo, where we use dark soy sauce, which is why the colour of the soup is dark. I’m going to show you how to make the soup from scratch. The soup (men tsuyu) they sell in supermarkets tastes similar, but is full of msg so not good for you like my version
In a good Japanese udon restaurant, a lot of time and effort is put into making the soup delicious. Cooks will prepare it with the oils from fish, vegetables, sea weed and more to create a rich and healthy concoction. Since my method is the quick version, I use onion flakes at the end to give the soup a little richness.
2 cups water
1/2 cup soy sauce
10g katsobushi (fish flakes – if you can’t find them, use 1tsp fish powder)
Fresh or dry udon
Onion flakes (optional)
Put the mirin in a pot and bring to the boil. Then add the sugar, the water, soy sauce and fish flakes and bring to the boil again. Then reduce heat and simmer for 3 mins. After this, sieve into a bowl carefully.
Cook the udon as per instructions on the packet, keeping the udon water after you finish. When cooked, if you have used fresh udon, it’s best to wash them under cold water in a sieve. Put 1 tbs onion flakes at the base of a bowl and pour some of the udon water and soup in too – about one part udon water to one part soup. Garnish with seaweed, egg, tempura or whatever you like. In mine I’ve added carrot tempura… which I’ll show you how to make next time