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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  • 800cc water
  • 50cc soy sauce
  • 30cc mirin(sweet sake)
  • 10g shaved dried-bonito
  • One 8 × 3 pieces kobu seaweed
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  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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  3. Put the measured-out water,soy sauce,mirin(sweet sake),shaved dried-bonito,kobu seaweed.
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  5. 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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  7. Strain with s wet paper towel on the bottom of a general-purpose strainer.(Do not squeeze out the bonito.)
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  9. 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.