Fresh From The Pot Udon Noodles
|Udon noodles||2 Cup (32 tbs)|
|For soy dipping sauce|
|Mirin||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Secondary bonito stock||1 Cup (16 tbs)|
|For sesame dipping sauce|
|White sesame seeds||8 Tablespoon|
|Secondary bonito sauce||1 Cup (16 tbs)|
|Green onions||4 , finely chopped|
|Fresh ginger piece||1 Inch, finely grated|
|Nori seaweed sheet||1 , toasted|
1. Cook noodles following package directions.
2. Prepare sauces.
SOY DIPPING SAUCE: Bring mirin to a boil over high heat in saucepan to evaporate alcohol. Reduce heat to medium, then add soy sauce and bonito stock. Bring to a boil again, then remove from heat.
SESAME DIPPING SAUCE: Toast and grind sesame seeds. Bring mirin to a boil over high heat. Reduce heat to medium, then add soy sauce, bonito stock, and sugar. Return to a boil. Remove from heat, add sesame seed, and mix well.
3. Prepare CONDIMENTS. If nori seaweed has not been pretoasted, toast by lightly passing shiny side over an open flame several times. Cut into fine shreds with scissors or wrap in a dry cloth and crumble into small pieces.
4. Noodles can be served with one or both sauces. Provide every diner with a bowl of each dipping sauce. Reheat noodles. Serve noodles in boiled water and set out hot or chilled sauce. Add condiments to sauce according to taste.