dashi made from bonito and kelp • garlic thinly sliced or minced • sake • mirin • light soy sauce • salt • little toasted sesame oil • little chopped green onion
serving frozen udon or dried udon noodles • Omit if using prepared dashi broth • light soy sauce • mirin • salt • small pinch sugar • water or bonito and kombu dashi broth • See from Step 5 onward Toppings are up to you
boneless skinless chicken thighs • konnyaku • shiitake mushrooms • large carrot • lotus root • Water or water with a splash of vinegar as needed • Sesame oil • salt • water • dashi granules • sugar • mirin •
Shirodashi • water • scant 1 teaspoon dashi powder • serving of your favorite udon noodles • About 1 leaf napa cabbage • About 1 14 inches white part of green onion • shiitake mushroom • About 14 bunch enoki mushrooms • egg • kamaboko • Shichimi togarashi to taste
smoked sausages • chicken breast • asparagus spears • green bell peppers • section lotus root • king oyster mushrooms • rice flour 1 large egg 5 tablespoons water • Panko breadcrumbs • Vegetable oil for frying • Salt and pepper to taste • Worcestershire sauce • soy sauce •
pork cutlet • potatoes • carrot • onion • Fukujinzuke pickles • water • of 3 small blocks Vermont Curry medium hot • of 1 small block Kokumaro Curry mild • of 1 small block Golden Curry mild • SB curry powder • Salt and pepper to taste • soy sauce •