Kake Udon

Ingredients

• 0.25 tsp Shichimi Togarashi
• 400 g Udon Noodles
• 10 g Kombu
• 20 g Bonito Flakes
• 1.2 l Water
• 3 tbsp Soy Sauce
• 2 tbsp Mirin
• 1 tbsp Sake
• 0.5 tsp Salt
• 2 pcs Scallion

Method

1. Thinly slice {scallion} on a sharp bias for a fresh finish, keeping the cuts even so they soften gently in the hot broth.
2. Place {water} and {kombu} in a saucepan and let the {kombu} hydrate gently so the broth extracts sweetness and umami without harshness.
3. Set the saucepan over medium heat and warm the {kombu} until the liquid is just below a boil and small bubbles gather at the edge, then remove the {kombu}, add {bonito_flakes}, steep briefly until aromatic, and strain for a clear broth.
4. Return the strained broth to medium-low heat, add {soy_sauce}, {mirin}, {sake}, and {salt}, then hold at a bare simmer and taste for a balanced savory, lightly sweet finish; do not boil hard or the broth will lose clarity.
5. Bring a pot of water to a boil over high heat, add {udon_noodles}, and cook until springy and slippery, stirring once so they separate cleanly without breaking.
6. Drain the {udon_noodles} well and divide into warm bowls, then ladle over the hot broth and finish with {scallion} for brightness and a light sprinkle of {shichimi_togarashi} if using.