Chop the Japanese leek. In a pot, combine the water, dashi stock granules, kombu dashi powder, bonito flakes and the ★ ingredients. Bring to a boil.
In a separate pot, bring water to a boil and add the frozen udon. Then drain the noodles. Transfer to a bowl and pour in the dashi mixture from Step 1. Serve with the aburaage and leek, topped with the shichimi spice.
When you add the bonito flakes, the soup may appear a bit cloudy, but it tastes much better that way. Made by the traditional method with the bonito flakes and the kombu, make it tastes even better.
It's also good with soumen or hiyamugi noodles.
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Story Behind this Recipe
My mother taught me this recipe.
1) Every type of kombu dashi is different, so adjust the amount of salt to your liking. 2) When making the astuaage, cut it in half and simmer it in inari sushi sauce, then store it in the freezer; this makes it easier to use up the leftovers. Be sure to properly drain the water from the noodles. 2) You can also put the noodles directly into the pot.