Summary

Ingredients

• 4 port. Noodles (udon noodles)
• 0.5 ½ surimi, Japanese kamaboko
• 10 g sprin onion (s), thin
• 1.2 liters dashi
• 4 tablespoon mirin
• 5 tablespoon soy sauce
• 0.4 teaspoon salt

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Instructions

1. Cut the kamaboko into approx. 5mm wide slices. Remove the roots of the spring onions and cut the spring onions diagonally into thin pieces.
2. Put the dashi in a saucepan and bring to the boil over medium heat. Add mirin and soy sauce. Salt, bring to the boil again and then remove from the stove.
3. Fill a saucepan with plenty of water and bring the water to a boil. When the water boils, add the udon noodles and cook while stirring (e.g. with a chopstick). After the water has boiled again, pour the udon noodles into a strainer and allow to drain.
4. Put the noodles in bowls and top with kamaboko and spring onions. Pour the broth over them.