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The ingredients needed to cook How to Make the Soup for Sanuki Udon Noodles:
- Provide 15 grams Konbu seaweed
- Provide 25 grams Iriko (small dried sardines used for making dashi)
- Take 25 grams Bonito flakes (thick shavings)
- Use 10 grams Bonito flakes (thin shavings)
- Prepare 1500 ml Water
- You need 2 1/2 tbsp Usukuchi soy sauce
- You need 1/2 tsp Salt
Steps to make How to Make the Soup for Sanuki Udon Noodles:
- 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.
- Put the konbu seaweed and iriko in water, and leave for at least 2 hours. Ideally leave it to soak overnight.
- 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.
- Add the thick-cut bonito flakes and simmer for 25 minutes. Watch the heat so that it doesn't come to a rolling boil.
- Remove any scum carefully. After 25 minutes have passed, add the thin bonito flakes, and simmer for another 5 minutes.
- 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.
- 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
- For my Chicken Nanban Udon recipe, see. - - https://cookpad.com/us/recipes/153834-duck-nanban-udon-made-with-chicken
- For my sweet sauce udon recipe see. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon
- How to make udon noodles by hand - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
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