How to Make the Soup for Sanuki Udon Noodles
How to Make the Soup for Sanuki Udon Noodles

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, how to make the soup for sanuki udon noodles. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

How to Make the Soup for Sanuki Udon Noodles is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. How to Make the Soup for Sanuki Udon Noodles is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook how to make the soup for sanuki udon noodles using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make How to Make the Soup for Sanuki Udon Noodles:
  1. Get 15 grams Konbu seaweed
  2. Take 25 grams Iriko (small dried sardines used for making dashi)
  3. Take 25 grams Bonito flakes (thick shavings)
  4. Take 10 grams Bonito flakes (thin shavings)
  5. Prepare 1500 ml Water
  6. Get 2 1/2 tbsp Usukuchi soy sauce
  7. Make ready 1/2 tsp Salt
Steps to make How to Make the Soup for Sanuki Udon Noodles:
  1. Remove the heads and innards from the iriko, and split them in half so that more flavor can be extracted. Use 25 g of the shredded iriko.
  2. Put the konbu seaweed and iriko in water, and leave for at least 2 hours. Ideally leave it to soak overnight.
  3. Heat to bring out the umami slowly. Be sure to use low heat. Take the iriko and konbu out just before the water comes to a boil.
  4. Add the thick-cut bonito flakes and simmer for 25 minutes. Watch the heat so that it doesn't come to a rolling boil.
  5. Remove any scum carefully. After 25 minutes have passed, add the thin bonito flakes, and simmer for another 5 minutes.
  6. Turn off the heat, and wait 5 minutes until the bonito flakes have sunk to the bottom of the pan. Strain the liquid through a fine-mesh sieve. Press down with cooking chopsticks as you strain the liquid to extract it all from the bonito flakes.
  7. Add usukuchi soy sauce and salt, and the soup is done. For my kitsune udon recipe, see. - - https://cookpad.com/us/recipes/148692-large-kansai-style-kitsune-udon
  8. For my Chicken Nanban Udon recipe, see. - - https://cookpad.com/us/recipes/153834-duck-nanban-udon-made-with-chicken
  9. For my sweet sauce udon recipe see. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon
  10. How to make udon noodles by hand - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles

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