Udon Soup Base

Make dashi by adding kombu to 6 cups water. Bring to a boil and let it simmer for a few minutes. Remove the kombu, then add bonito. Take off the heat, let it sit for a few minutes, and strain the broth. Add Japanese soy sauce, and mirin, and cover and simmer for 10 minutes. Add the cooked udon and it is done. I always add dried shiitake mushrooms, green onions, and deep-fried tofu, and sometimes fish cakes or fried shrimp. Homemade Udon 6 cups bread flour 2 small egg yolks (optional) 2 tablespoons salt 1 1/2 cups cold water Sift flour onto a worktop. In a bowl, beat the egg yolks, salt and water. Make a well in the center of the flour, pour in the liquid, then slowly work it in with your fingertips until it is completely incorporated and you have a soft dough [like making any pasta]. Add a little more flour or water as needed. Clean the worktop of dough crumbs, dust lightly with flour and knead the dough for 8 minutes until soft and pliable. Return it to the bowl, cover with plastic wrap and then a kitchen towel, and set aside for about 3 hours. This allows the gluten in the flour to relax, softening the dough to make a tender noodle. When ready, dust worktop with flour and roll out to 1/8 inch thickness. Cut into narrow strands. If not being used immediately, keep in refrigerator in plastic bag for up to three days. This makes 3 pounds, or 6-8 servings. To cook, boil in water until tender.