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The ingredients needed to prepare How to Make the Soup for Sanuki Udon Noodles:
- Use 15 grams of Konbu seaweed.
- Prepare 25 grams of Iriko (small dried sardines used for making dashi).
- Get 25 grams of Bonito flakes (thick shavings).
- Use 10 grams of Bonito flakes (thin shavings).
- Prepare 1500 ml of Water.
- Provide 2 1/2 tbsp of Usukuchi soy sauce.
- Provide 1/2 tsp of Salt.
Steps to make How to Make the Soup for Sanuki Udon Noodles:
- Remove the heads and innards from the iriko, and split them in half so that more flavor can be extracted. Use 25 g of the shredded iriko..
- Put the konbu seaweed and iriko in water, and leave for at least 2 hours. Ideally leave it to soak overnight..
- Heat to bring out the umami slowly. Be sure to use low heat. Take the iriko and konbu out just before the water comes to a boil..
- Add the thick-cut bonito flakes and simmer for 25 minutes. Watch the heat so that it doesn't come to a rolling boil..
- Remove any scum carefully. After 25 minutes have passed, add the thin bonito flakes, and simmer for another 5 minutes..
- Turn off the heat, and wait 5 minutes until the bonito flakes have sunk to the bottom of the pan. Strain the liquid through a fine-mesh sieve. Press down with cooking chopsticks as you strain the liquid to extract it all from the bonito flakes..
- Add usukuchi soy sauce and salt, and the soup is done. For my kitsune udon recipe, see. https://cookpad.com/us/recipes/148692-large-kansai-style-kitsune-udon.
- For my Chicken Nanban Udon recipe, see. https://cookpad.com/us/recipes/153834-duck-nanban-udon-made-with-chicken.
- For my sweet sauce udon recipe see. https://cookpad.com/us/recipes/143957-special-sweet-soup-udon.
- How to make udon noodles by hand https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles.
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