Prepare the Dashi broth: In a pot, combine Water and Kombu. Let it sit for at least 30 minutes, or overnight in the refrigerator for richer flavor.
Heat the pot over medium heat until small bubbles appear around the Kombu, just before boiling. Remove the Kombu.
Add Katsuobushi to the hot water. Bring it to a gentle simmer for 30 seconds. Turn off the heat and let the Katsuobushi sink to the bottom.
Strain the Dashi broth through a fine-mesh sieve lined with cheesecloth to remove Katsuobushi. Set aside the clear Dashi.
In a clean pot, bring the strained Dashi to a simmer. Season with Soy sauce, Mirin, and Salt. Taste and adjust seasoning as needed. Keep warm over low heat.
Cook Udon noodles according to package instructions, usually 2-3 minutes for fresh noodles or 5-7 minutes for frozen. Drain well.
Divide the cooked Udon noodles into serving bowls. Pour the hot Dashi broth over the noodles.
Garnish with thinly sliced Green onions and, if desired, a sprinkle of Shichimi pepper. Serve immediately.
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