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1
Combine the sake and mirin.
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2
It's easiest if you do it like this: Put 1 tablespoon of sake in a measuring cup, then add mirin up to the 100 ml mark, then add the other tablespoon of sake.
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3
Bring the combined sake and mirin to a boil in a pan.
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4
Make sure not to boil it dry.
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5
Turn off the heat.
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6
Add the bonito flakes, and konbu seaweed that's been moistened in water.
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7
Add the tamari and dark soy sauces, plus the sugar to the pan, and turn on the heat.
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8
When bubbles start to form on the surface, mix once with chopsticks and turn off the heat.
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9
Put a lid on the pan.
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10
Leave to rest for at least 30 minutes, then strain through a fine mesh sieve.
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11
Wring out the bonito flakes very well.
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12
You'll end up with about 200 ml of sauce.
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13
Boil the udon noodles.
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14
Thick, chewy ones are the best with the sauce.
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15
You can use thin noodles too of course.
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16
Warm up the serving bowls.
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17
Drain the cooked noodles and put in the bowls.
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18
Warm up 1/4 of the sauce (for 4 servings) and pour over the noodles.
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19
Top with the chopped green onions and kamaboko slices and serve.
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20
Mix everything together well to eat.
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21
These are the soy sauces I used.
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22
The flavor of the sauce can vary a lot depending on the brand of soy sauce you use.
