Shippoku Udon: A Speciality of the Sanuki Region

• 2 packs Udon noodles
• 750 ml Dashi stock
• 10 cm Daikon radish
• 1 Carrot
• 10 cm x 10 cm square Aburaage (a must)
• 2 1/2 tbsp Soy sauce
• 1 Green onion or scallion
• 1 Shichimi spice

1. Finely julienne the carrot.
2. Quarter the daikon radish and slice.
3. Bring the dashi stock to a boil, and simmer the vegetables over medium heat for about 15 minutes until tender.
4. Pour boiling water over the aburaage to get rid of the excess oil on the surface.
5. Cut into thin strips and add the the pot with the dashi and vegetables.
6. Simmer for another 15 minutes over medium heat.
7. Add the soy sauce and adjust the seasoning.
8. Turn off the heat, and let rest for about 2 hours.
9. Boil the udon noodles and drain well.
10. Transfer the udon noodles to serving bowls.
11. Warm up the soup and ladle into the bowls.
12. Top with green onion and it's done.

noodles, stock, radish, carrot, must, soy sauce, green onion, shichimi

Taken from cookpad.com/us/recipes/169566-shippoku-udon-a-speciality-of-the-sanuki-region (may not work)