Zaru Udon Noodles

By: Deborah Dean

Dipping Broth -
100 ml Dashi Tsuyu Soup base
50 ml Water
20 ml Soy Sauce
20 ml Mirin
1 Tsp Honey
Noodles -
2 x bundles Hakubaku Udon Noodles
3 cups Water
Dipping condiments - your choice of ingredients and amounts, divided between plates.
3 tsp Wasabi paste
3 tsp Fresh minced ginger
3 tsp minced daikon radish
1 sliced spring onion - white and green parts
1 thinly sliced red chilli pepper (long type)
1 Tbls Sesame seeds

Put saucepan of water onto boil for noodles. (approx 3 cups of water).
In a seperate saucepan, mix all dipping broth ingredients together. Bring to the boil and boil for approx 1 - 1 1/2 mins. Turn off heat and pour into suitable container to put into fridge. Continue to next step.
Place noodles in first saucepan once boiling and cook as per instructions, or to your preference. Should take approx 8-10 mins. Once cooked, rinse well under cold water in a colander and set aside to drain.
While noodles and broth are cooling, prepare your chosen condiments to add to the broth. I have used minced daikon radish, minced fresh ginger, sliced spring onions, sliced chilli, seasame seeds and wasabi paste. Place ingredients onto seperate side plates or if you prefer one share plate. See note.
To Serve: Seperate noodles into 2 portions and place on bamboo mats (dont worry if you dont have them, a plate will do fine), with a bowl of broth for each person. Noodles can be garnished with thinly sliced Nori/sliced chilli or spring onions if desired.
To eat, add your chosen ingredients to broth, dip your noodles into broth and slurp away. These are eaten cold or if prefered room temperature.
Note - to mince ginger & radish use the smallest grating option on your hand held grater. It should look like it is turning into mush. If you dont have this type of grater, just use the smallest grating option you have.