Bukkake Udon (Japanese Cold Noodles With Broth) Recipe

• 1 tablespoon (15ml) mirin
• 1 teaspoon (4g) sugar
• 1/4 cup (60ml) soy sauce
• 3/4 cup (180ml)
• or
• dashi, chilled (see note)
• 2 (7-ounce; 200g) servings store-bought udon noodles
• Assorted garnishes and toppings of your choice, such as bonito flakes,
• sheets, thinly sliced scallions, toasted sesame seeds,
• , grated fresh ginger, grated daikon radish, and pickled sliced ginger

1. Combine mirin, sugar, and soy sauce in a small saucepan and set over medium heat. Cook, stirring, until sugar is dissolved. Transfer to a bowl and set in the refrigerator to chill. (You can also rapidly cool by pouring mixture into a stainless steel mixing bowl and nesting that bowl in a slightly larger mixing bowl filled with ice water.)
2. Combine 1/4 cup of the soy/mirin mixture (
3. ) with dashi and stir. Taste mixture and add remaining kaeshi if desired. Keep chilled.
4. In a medium pot of boiling water, cook udon until just tender, 2 to 3 minutes (or follow cooking time on package if it differs). Transfer to an ice bath to chill. Drain noodles well.
5. Transfer noodles to 2 soup bowls. Top with garnishes and condiments of your choice, then pour dashi broth into each bowl and serve.

mirin, sugar, soy sauce, udon noodles, your choice, scallions, ginger

Taken from www.seriouseats.com/recipes/2016/08/bukkake-udon-japanese-noodle-broth-recipe.html (may not work)