udon

Recipe for udon, a delicious Japanese noodle dish:

Ingredients:

- 8 ounces (225 grams) of udon noodles

- 4 cups (960 ml) of dashi (Japanese soup stock)

- 1/4 cup (60 ml) of soy sauce

- 2 tablespoons (30 ml) of mirin (sweet rice wine)

- 1 tablespoon (15 ml) of sugar

- Optional toppings: sliced green onions, tempura, sliced kamaboko (fish cake), nori (seaweed), or grated daikon radish

Instructions:

1. Cook the udon noodles according to the package instructions. Make sure not to overcook them as they should be slightly chewy. Once cooked, drain and rinse the noodles under cold water to remove excess starch. Set aside.

2. In a large pot, bring the dashi to a boil over medium heat. Dashi is a Japanese soup stock made from kombu (dried kelp) and bonito flakes. You can find ready-made dashi in stores, or you can make your own by simmering kombu and bonito flakes in water and then straining it.

3. Add soy sauce, mirin, and sugar to the pot with the dashi. Stir well to combine and let the mixture simmer for a few minutes to allow the flavors to blend.

4. Divide the cooked udon noodles into serving bowls.

5. Ladle the hot broth over the noodles, making sure to cover them completely. You can adjust the amount of broth according to your preference.

6. Add your desired toppings to the udon. Sliced green onions, tempura, kamaboko, nori, and grated daikon radish are all popular choices. Feel free to get creative and add any other toppings you like.

7. Serve the udon hot and enjoy.

Note: This recipe is a basic udon preparation, but there are many variations and regional styles of udon available. You can also add other ingredients like tofu, mushrooms, or meat to enhance the flavor and texture of the dish.