Yong-Han Hank Cheng - Udon Noodles

Udon Noodles

Ingredients

Udon noodles: 1 pack.
Dashi concentrate (I use Kikkoman Memmi): 3 tbs. Can adjust to taste.
Toppings: Anything you want. In the recipe, I used egg, thin sliced beef, dried seaweed, green onions, and Japanese seven spice. Highly recommend adding naruto because it will improve the aesthetics.

*The udon in the right picture still has the plastic wrapping attached. The plastic wrap needs to be removed prior to cooking.

Boil water and place frozen udon into the pot for 2 minutes. Udon cooks very fast.
Use a colander to drain noodles and wash with cold water.
Put noodles in a bowl.
Boil another pot of water and cook protein and seaweed.
1. For runny yolk, boil egg for 2 minutes.
2. Seaweed only needs to be blanched.
Drain and then place the cooked proteins and seaweed on top of the noodles.
Add dashi stock concentrate into boiling water to make broth and add broth to the noodles. Sometimes I add green onions into the boiling pot instead of garnishing at the end so that the onions are cooked a bit more.
Add green onions, Japanese seven spice, naruto, and other garnishings.

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