Udon Noodles

Ingredients

• 400 g fresh udon noodles (or 300 g dried)
• 1.2 L dashi stock (kombu & bonito-based)
• 60 ml mirin
• 40 ml tamari soy sauce
• 2 spring onions, sliced on the bias
• 1 sheet toasted nori, shredded
• 4 g Tellicherry black pepper
• 4 g sea salt

Method

1. 1
   Bring dashi to simmer over medium heat; add mirin and tamari soy sauce, stir to combine.
2. 2
   Bring a separate large pot of salted water (6 g salt per litre) to rolling boil.
3. 3
   Add fresh udon noodles and cook 2–3 minutes (or dried: 8–10 minutes), stirring gently to prevent clumping.
4. 4
   Drain noodles in a colander; rinse briefly under cool water if using dried noodles.
5. 5
   Divide hot noodles into four bowls; pour hot dashi broth over each portion until three-quarters full.
6. 6
   Garnish with spring onions, nori, and cracked black pepper; serve immediately with condiments on the side.