How to Make an Authentic Udon Broth

You can do this easily by combining ichiban dashi and niban dashi...

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)
Serves 2 Cook: 40 min

Ingredients

Water (soft) 1100ml
Dashi kombu seaweed 10g
Bonito flakes (katsuo bushi) 26g
Soy sauce 3 tbsp
Mirin 2.5 tbsp
Salt 1.5 tsp

Method

1
Firstly, make ichiban dash: put 10g of dashi kombu (cut it in several places with scissors first) with 500ml water in a pan and keep aside for a while. Put the pan on a low heat to heat gradually.
2
The kombu will start to release flavour when it exceeds 60C. Remove the kombu before it reaches 80C, you will need to keep this for niban dashi.
3
Boil the remaining water once, then turn the heat off. When the temperature drops to 90C, add 20g of bonito flakes, but don't stir it.
4
After 3 minutes, Pour gently into a bowl through a colander with some kitchen paper. Don't press the bonito flakes, leave it to gravity.
5
This is the ichiban dashi. Use this clear broth as a soup or dashimaki tamago (omelette with dashi).
6
Now make niban dashi: put the kombu and bonito used for ichiban dashi into a pan and add 600ml water and boil on high heat.
7
Turn the heat down to low and simmer for 20 minutes. Add 6g bonito flakes and simmer for a further 10 minutes on low heat.
8
When finished, repeat Step 4, but this time you can press through to release as much liquid as you can..
9
On the left is the ichiban dashi with a slightly darker colour and on the right is the niban dashi.
10
Mix both together to make a dashi stock - there should be about 800ml.
11
Transfer the dashi stock to a pan and add the soy sauce, mirin and salt and bring to the boil.The udon broth is now ready. Adjust to your taste with soy sauce, mirin or salt.
12
I used these pre-cooked udon noodles bought at a Japanese foodstore in London.
13
When you add shop-bought fish cakes, wakame seaweed, fried tofu and spring onions, it will look like this.
14
Or add fried pork, mangetout, wakame seaweed and fried tofu to make niku (meat) udon.
15
Never waste ingredients!! The used kombu and bonito flakes are still delicious, reuse them in this recipe.


Tips & Note

This is a very traditional, authentic way to make udon dashi broth, but even Japanese people use shop-bought dashi broth these days. But It is never a bad idea to know how to do it properly.

How to Make an Authentic Udon Broth

You can do this easily by combining ichiban dashi and niban dashi...

Recipe By: cookbuzz (https://cookbuzz.com/kitchen/454)

Serves 2

Cook: 40 min

Ingredients

Water (soft) 1100ml
Dashi kombu seaweed 10g
Bonito flakes (katsuo bushi) 26g
Soy sauce 3 tbsp
Mirin 2.5 tbsp
Salt 1.5 tsp

How to Make an Authentic Udon Broth

Recipe ID :2534 Posted on 23 MAR 2017

Serves 2

Cook 40min
views 6,163
printed 1

saved 0

You can do this easily by combining ichiban dashi and niban dashi...

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Ingredients

Print Ingredients Email Ingredients
1100ml
10g
26g
3 tbsp
2.5 tbsp
1.5 tsp

Method

Cook
40min
1
Firstly, make ichiban dash:put 10g of dashi kombu (cut it in several places with scissors first) with 500ml water in a pan and keep aside for a while. Put the pan on a low heat to heat gradually.
2
The kombu will start to release flavour when it exceeds 60C. Remove the kombu before it reaches 80C, you will need to keep this for niban dashi.
3
Boil the remaining water once, then turn the heat off. When the temperature drops to 90C, add 20g of bonito flakes, but don't stir it.
4
After 3 minutes, Pour gently into a bowl through a colander with some kitchen paper. Don't press the bonito flakes, leave it to gravity.
5
This is the ichiban dashi. Use this clear broth as a soup or dashimaki tamago (omelette with dashi).
6
Now make niban dashi:put the kombu and bonito used for ichiban dashi into a pan and add 600ml water and boil on high heat.
7
Turn the heat down to low and simmer for 20 minutes. Add 6g bonito flakes and simmer for a further 10 minutes on low heat.
8
When finished, repeat Step 4, but this time you can press through to release as much liquid as you can..
9
On the left is the ichiban dashi with a slightly darker colour and on the right is the niban dashi.
10
Mix both together to make a dashi stock - there should be about 800ml.
11
Transfer the dashi stock to a pan and add the soy sauce, mirin and salt and bring to the boil.The udon broth is now ready. Adjust to your taste with soy sauce, mirin or salt.
12
I used these pre-cooked udon noodles bought at a Japanese foodstore in London.
13
When you add shop-bought fish cakes, wakame seaweed, fried tofu and spring onions, it will look like this.
14
Or add fried pork, mangetout, wakame seaweed and fried tofu to make niku (meat) udon.
15
Never waste ingredients!! The used kombu and bonito flakes are still delicious, reuse them in this recipe.


Tips & Note

This is a very traditional, authentic way to make udon dashi broth, but even Japanese people use shop-bought dashi broth these days. But It is never a bad idea to know how to do it properly.

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