Sorry for the delay gang! I have been ready for the last two parts of this series for a few days but I kept leaving my camera at home so I couldn’t upload my pics. Forgive me?
Okay, So in the first part of the Udon Series, I decided to start with the basics. Instant Udon. Kind of Like Ramen but with Udon. During my search for Udon Recipes, I was getting intimidated by all the ingredients that I would need to get for the broth (Dashi stock) and not being able to read labels was not helping. I sought some advice from some people I knew and some I knew had experience in Food.
Christo pointed me in the direction of some Asian markets in my neighborhood where I could pick up a few more items to make my dashi. As you have read in the previous post, i made the instant suff and sort of know what to expect from Udon when I set out to make my own.
I got the the market and took my sweet and precious time going through each and every aisle. I picked up everything and looked for some words I recognized. It was difficult. After I picked up several things that were not on my list (Pocky, wasabi peas, shumai) I finally asked the clerk to help me find my dashi. She helped way beyond what was asked of her. I was excited. She not only pointed me in the direction of the dashi but handed me a bottle that looked like soy sauce and told me how she makes HER Udon. Which is why there are 3 parts to this and not two. I am adding in the “recipe” (if you will) from a true Udon lover.
I already had the noodles but she gave me a bottle of “stuff” and a small red bottle of chili powder. She didn’t really have an exact recipe but told me it was easy to adjust for my taste. I read the ingredients and it pretty much had everything in it that I was looking for: Dashi, mirin, soy sauce… etc.