by Langdon Cook at Fat of the Land
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar
1/4 tsp salt
12 oz udon noodles
1 green onion, thinly sliced
1 handful oyster mushrooms, sautéed
Shichimi tōgarashi (optional)
2. Cook udon noodles separately according to instructions, drain, and rinse with cold water. I use frozen udon that comes in individual serving sizes, with several servings to a package.
3. Saute oyster mushrooms in a little oil (I used a mix of canola and sesame).
4. Ladle udon and broth into bowls. Garnish with sautéed oyster mushrooms and green onion. Season with a sprinkling of Shichimi tōgarashi if you like.
* Dashi Broth
Find dashi ingredients at your local Asian grocer. You can use dashi packets for convenience, but avoid the powders. Or make your own broth with instructions below:
4 1/2 cups water
20 grams kombu (dried kelp)
2 loose cups (about 25 grams) katsuobushi (bonito flakes)
1. Soak kombu in cold water for minimum 15 minutes.
2. After soaking, heat water until nearly boiling. Turn off heat and remove kombu. Stir in katsuobushi and steep for 10 minutes.
3. Pour broth through a fine mesh strainer lined with cheesecloth or paper towel. Save kombu and katsuobushi to make a second dashi broth, known as niban-dashi, which is especially useful for miso soup.