Iriko (small dried sardines used for making dashi)
Bonito flakes (thick shavings)
Bonito flakes (thin shavings)
Usukuchi soy sauce
2 1/2 tablespoons
Remove the heads and innards from the iriko, and split them in half so that more flavor can be extracted. Use 25 g of the shredded iriko.
Put the konbu seaweed and iriko in water, and leave for at least 2 hours. Ideally leave it to soak overnight.
Heat to bring out the umami slowly. Be sure to use low heat. Take the iriko and konbu out just before the water comes to a boil.
Add the thick-cut bonito flakes and simmer for 25 minutes. Watch the heat so that it doesn't come to a rolling boil.
Remove any scum carefully. After 25 minutes have passed, add the thin bonito flakes, and simmer for another 5 minutes.
Turn off the heat, and wait 5 minutes until the bonito flakes have sunk to the bottom of the pan. Strain the liquid through a fine-mesh sieve. Press down with cooking chopsticks as you strain the liquid to extract it all from the bonito flakes.
Add usukuchi soy sauce and salt, and the soup is done. For my kitsune udon recipe, see (Recipe ID: 816191).
For my Chicken Nanban Udon recipe, see (Recipe ID: 1095844).
For my sweet sauce udon recipe see (Recipe ID: 1400377).
How to make udon noodles by hand (Recipe ID: 822741)
Story Behind this Recipe
This is an authentic recipe for Sanuki udon noodle soup.
When you make the dashi, simmer it slowly over low heat to extract the umami. Don't cover the pan with a lid.