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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.
udon (10)


  • 800cc water
  • 50cc soy sauce
  • 30cc mirin(sweet sake)
  • 10g shaved dried-bonito
  • One 8 × 3 pieces kobu seaweed
  • udon (22)new0


  1. Wipe the surface of the kobu seaweed with a well wrung-out damp towel(Washing it would remove most of the savoy umami.)
  2. udon (18)

  3. Put the measured-out water,soy sauce,mirin(sweet sake),shaved dried-bonito,kobu seaweed.
  4. udon (17)

  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.
  6. udon (13)

  7. Strain with s wet paper towel on the bottom of a general-purpose strainer.(Do not squeeze out the bonito.)
  8. udon (12)

  9. Add the soy sauce,mirin and boiled it again.
  10. udon (49)

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

投稿日:2014/02/18 更新日: