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  4. Udon soup stock Kansai style

Udon soup stock Kansai style

Basic recipes

Udon soup stock Kansai style(2 serving)

This is Udon soup stock Kansai style recipe.Soup stock is important to the Udon,making a wonderful soup stock for Japanese food is easy.It is Kansai-style.The taste of the soup stock is different in Tokyo and Osaka.A visitor is a person of Tokyo or a person of Osaka or must be careful.
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Ingredients

  • 800cc water
  • 50cc soy sauce
  • 30cc mirin(sweet sake)
  • 10g shaved dried-bonito
  • One 8 × 3 pieces kobu seaweed

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Directions

  1. Wipe the surface of the kobu seaweed with a well wrung-out damp towel(Washing it would remove most of the savoy umami.)

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  2. Put the measured-out water,soy sauce,mirin(sweet sake),shaved dried-bonito,kobu seaweed.

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  3. Simmer over low heat for 5 minutes.Be sure to simmer on a low heat so it doesn’t boil.Turn off the heat and let it sit for about 10 to 15 minutes.

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  4. Strain with s wet paper towel on the bottom of a general-purpose strainer.(Do not squeeze out the bonito.)

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  5. Add the soy sauce,mirin and boiled it again.

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The soup stock is everything in Japanese food,making a wonderful soup stock for Japanese food is easy.