Sanuki Sea Stock Recipes

UDON NOODLE SOUP (KAKE UDON)

Steps:

• In a medium saucepan, add the dashi, mirin, sugar, soy sauce, and salt.
• Bring the broth to a gentle simmer. Once the broth is simmering, remove it from the heat. Cover with a lid and set aside.
• Follow your mentsuyu bottle instructions to make the broth.
• In a medium saucepan, combine the water, mentsuyu, and mirin. Bring it to a simmer over medium heat. Once simmering, remove the pot from the heat. Cover with a lid and set aside.
• Bring a large pot of water to a boil. When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. For fresh homemade udon, separate and untangle the strands of noodles with your hands, and cook for 10 minutes.
• Using chopsticks, stir the noodles so they won't stick on the bottom of the pot.
• Drain the noodles into a colander and run under cold water.
• Once the noodles are cool enough to touch, rinse the starch off. Then change the faucet to hot water and run hot water to warm up the noodles.
• Serve the hot udon noodles in individual bowls. Pour hot broth over the noodles and top with chopped green onions and optional shichimi togarashi.

SANUKI SEA STOCK

Steps:

• Place the dried sardines, kelp, and dried mushrooms in a deep pot and cover with the cold water. Place the pot over medium-high heat and wait until small bubbles appear around the rim before adjusting the heat to maintain a steady but not very vigorous simmer. Cook the stock for about 10 minutes, or until the broth becomes a pale gold. If large clouds of froth appear, skim them away. Remove the pot from the heat and allow the contents to sink to the bottom naturally, about 2 minutes.
• If you want a smoky flavor, add the bonito flakes (the more flakes you use, the smokier the flavor). Wait 2 or 3 minutes for the flakes to sink, and then strain the broth through a fine-woven muslin cloth, or a coffee-filter-lined colander.

BREAKFAST UDON

Steps:

• Bring a pot of salted water to boil. Add the noodles and cook according to package instructions until al dente. Place a colander in the sink and using a slotted spoon or tongs, transfer the noodles to the colander and run under cold water to stop the noodles from cooking further. Drain again.
• In the same pot of water, add the spinach. Cook for about 60 seconds, until the leaves are wilted but still bright green. Drain, emptying the water from pot, and run the spinach under cold water. Squeeze out as much liquid as possible, then scrunch the spinach into a ball and slice.
• In the same pot, add enough water to submerge the eggs. Bring to a boil over medium-high. Add the eggs, reduce heat to medium to keep it on a gentle rolling simmer, and cook for 8 minutes. (This will give you a just-set yolk; for a runnier yolk, remove after 7 minutes.) Remove eggs from the water immediately and run under cold water until the egg is cold to the touch. Place the eggs in a bowl of cold water.
• Set out four large bowls. Divide the udon noodles among the bowls.
• Make the broth: Heat a large pot over medium. Add the sesame oil, garlic and ginger and cook for about 30 seconds, until fragrant. Add the remaining broth ingredients, along with 2 cups water. Bring to a boil. Once boiling, reduce heat and gently simmer for 4 to 5 minutes to allow the flavors to meld.
• Slice each egg in half lengthwise. Ladle the hot broth over the noodles. Top each bowl with a mound of spinach, 2 egg halves, scallions and sesame seeds.