Udon | Andy Fish | Copy Me That

Udon

Andy Fish

8 cups water

2 tsp dashi no moto

2 tbsp sugar

¼ cup sake

¼ cup kikkoman soy sauce

3 pkgs frozen or refrigerated udon noodles

appx 5 to 6 medium carrots, sliced thin

appx 2 lbs sliced mushrooms

appx 3 to 4 bundles of green onions, slices

hard boiled eggs as desired

teriyaki grilled chicken or other meat as desired

Boil the water, add dashi, sugar, sake, and soy sauce.

Add carrots and mushrooms.

After the carrots and mushrooms are cooked, add ¾ of the green onions and the noodles. Cook until green onions are done and noodles are the right texture, about 5 mins.

Add meat, eggs, raw green onions to a bowl. Ladle in soup over the top. Add shimchimi pepper as desired

Only buy/use frozen or refrigerated udon noodles. The dried ones aren’t the right size, and they’re always too mealy. Jinlong Oriental Market in Augusta is the only place in the area I’ve been able to find them.

You can get shimchimi powder at Jinlong, too. It’s ground dried red pepper, black sesame, and a hint of ginger. It’s very good on breakfast gravy.

The dashi stock has msg in it, FYI

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