Ise Udon Noodles Anywhere In The World!!

• 85 ml Mirin
• 2 tbsp Sake
• 70 ml Tamari soy sauce
• 65 ml Soy sauce
• 1 tbsp and 1 teaspoon Sugar
• 3 cm square Kombu
• 8 grams Bonito flakes
• 1 pack per person Cooked udon noodles
• 2 slice per serving Kamaboko
• 1 generous amount as topping Chopped green onion

1. Combine the sake and mirin.
2. It's easiest if you do it like this: Put 1 tablespoon of sake in a measuring cup, then add mirin up to the 100 ml mark, then add the other tablespoon of sake.
3. Bring the combined sake and mirin to a boil in a pan.
4. Make sure not to boil it dry.
5. Turn off the heat.
6. Add the bonito flakes, and konbu seaweed that's been moistened in water.
7. Add the tamari and dark soy sauces, plus the sugar to the pan, and turn on the heat.
8. When bubbles start to form on the surface, mix once with chopsticks and turn off the heat.
9. Put a lid on the pan.
10. Leave to rest for at least 30 minutes, then strain through a fine mesh sieve.
11. Wring out the bonito flakes very well.
12. You'll end up with about 200 ml of sauce.
13. Boil the udon noodles.
14. Thick, chewy ones are the best with the sauce.
15. You can use thin noodles too of course.
16. Warm up the serving bowls.
17. Drain the cooked noodles and put in the bowls.
18. Warm up 1/4 of the sauce (for 4 servings) and pour over the noodles.
19. Top with the chopped green onions and kamaboko slices and serve.
20. Mix everything together well to eat.
21. These are the soy sauces I used.
22. The flavor of the sauce can vary a lot depending on the brand of soy sauce you use.

mirin, sake, soy sauce, soy sauce, sugar, flakes, pack per, kamaboko, generous amount

Taken from cookpad.com/us/recipes/168152-ise-udon-noodles-anywhere-in-the-world (may not work)