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How to Make the Soup for Sanuki Udon Noodles
How to Make the Soup for Sanuki Udon Noodles

Before you jump to How to Make the Soup for Sanuki Udon Noodles recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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Using your best judgment is just another one of many ways that you can make healthy choices from a lunch menu. This can be best done by examining dinner pictures onto a menu. It is also advised that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection includes these fattening condiments, then make sure you ask for a lesser amount.

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We hope you got benefit from reading it, now let’s go back to how to make the soup for sanuki udon noodles recipe. You can have how to make the soup for sanuki udon noodles using 7 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make How to Make the Soup for Sanuki Udon Noodles:
  1. You need 15 grams Konbu seaweed
  2. Take 25 grams Iriko (small dried sardines used for making dashi)
  3. Get 25 grams Bonito flakes (thick shavings)
  4. You need 10 grams Bonito flakes (thin shavings)
  5. Provide 1500 ml Water
  6. Provide 2 1/2 tbsp Usukuchi soy sauce
  7. Get 1/2 tsp Salt
Instructions to make How to Make the Soup for Sanuki Udon Noodles:
  1. 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.
  2. Put the konbu seaweed and iriko in water, and leave for at least 2 hours. Ideally leave it to soak overnight.
  3. 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.
  4. Add the thick-cut bonito flakes and simmer for 25 minutes. Watch the heat so that it doesn't come to a rolling boil.
  5. Remove any scum carefully. After 25 minutes have passed, add the thin bonito flakes, and simmer for another 5 minutes.
  6. 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.
  7. 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
  8. For my Chicken Nanban Udon recipe, see. - - https://cookpad.com/us/recipes/153834-duck-nanban-udon-made-with-chicken
  9. For my sweet sauce udon recipe see. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon
  10. How to make udon noodles by hand - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles

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