A simple udon broth built from niboshi, kombu, and katsuobushi dashi.
The Story
Udon is one of Japan’s oldest and simplest noodle foods, with countless regional variations found throughout the country. Thick wheat noodles are commonly served in a dashi broth made from ingredients such as kombu, dried fish, soy sauce, and mirin. This version uses niboshi, kombu, and katsuobushi for a deeply savory dashi.
Broth
Ingredients
- 20 g niboshi
- 2 L water
- 20 g dried kombu
- 30 g katsuobushi
- 7 tablespoons soy sauce
- 4 tablespoons mirin
- 1 teaspoon salt
Instructions
- Add the water, kombu, and niboshi to a pot and soak for 30 minutes.
- Move the pot to the stove. Add the katsuobushi and heat over medium.
- Just before the dashi boils, remove from the heat and strain.
- Return the dashi to the pot and add the soy sauce and mirin.
- Boil on high for 2 minutes.
- Turn off the heat, add the salt, and mix.