Easy Kansai-Style Kitsune Udon

• 2 servings Frozen udon noodles
• 2 1/2 cup Water
• 1 tbsp Sake
• 1 tsp Usukuchi soy sauce
• 1 tsp Mirin
• 1 tsp Salt
• 1 tsp Dashi stock granules
• 1 tsp Kombu based dashi stock granules
• 1 tsp Fine bonito flakes
• 1 Aburaage
• 5 cm Japanese leek
• 1 Grated ginger
• 1 Shichimi spice

1. Chop the Japanese leek.
2. In a pot, combine the water, dashi stock granules, kombu dashi powder, bonito flakes and the ingredients.
3. Bring to a boil.
4. In a separate pot, bring water to a boil and add the frozen udon.
5. Then drain the noodles.
6. Transfer to a bowl and pour in the dashi mixture from Step 1.
7. Serve with the aburaage and leek, topped with the shichimi spice.
8. When you add the bonito flakes, the soup may appear a bit cloudy, but it tastes much better that way.
9. Made by the traditional method with the bonito flakes and the kombu, make it tastes even better.
10. It's also good with soumen or hiyamugi noodles.
11. White dashi Kansai-style udon.
12. Oyakodon.
13. Fried Udon.
14. Grated Daikon Soba.
15. Toronegi and Natto Futomaki.

noodles, water, sake, soy sauce, mirin, salt, granules, granules, bonito flakes, aburaage, ginger, shichimi

Taken from cookpad.com/us/recipes/144195-easy-kansai-style-kitsune-udon (may not work)