Ingredients
- Japanese Dashi Broth
- 200g (1 serve) or 400g (2 serves) of Japanese Udon Noodles
- 1L of cold water
- 4 tbsp Japanese soy sauce
- 3 tbsp mirin
- 2 tsp brown sugar
- 1 tsp sea salt
- Toppings:1 tbsp sliced seaweed1 tsp seasame seeds1 tsp spring onionsNon-Vegan Topping Options:1-2 eggs1 tsp Kewpie Mayonnaise
Method
- In a saucepan, put one satchel of Japanese dashi broth in to 1 litre of cold water. Heat until boiling, then simmer for a further few minutes to infuse full flavour.
- (Optional) Meanwhile, in a separate saucer, boil 1-2 eggs for 3-5 minutes depending on how firm you want the egg.
- Once the broth has simmered for a few minutes, add the Japanese soy sauce, mirin, sea salt, and brown sugar. Let simmer until ready to use.
- Cook the udon noodles then drain.
- Prepare your toppings including thinly slice spring onions and (optional) pealing and slicing your eggs.
- Place noodles in a serving bowl then add some soup and your toppings.
Product used in recipe
- Obento - Mirin Seasoning
