Shippoku Udon: A Speciality of the Sanuki Region

1. 1

   Finely julienne the carrot.

2. 2

   Quarter the daikon radish and slice.

3. 3

   Bring the dashi stock to a boil, and simmer the vegetables over medium heat for about 15 minutes until tender.

4. 4

   Pour boiling water over the aburaage to get rid of the excess oil on the surface.

5. 5

   Cut into thin strips and add the the pot with the dashi and vegetables.

6. 6

   Simmer for another 15 minutes over medium heat.

7. 7

   Add the soy sauce and adjust the seasoning.

8. 8

   Turn off the heat, and let rest for about 2 hours.

9. 9

   Boil the udon noodles and drain well.

10. 10

    Transfer the udon noodles to serving bowls.

11. 11

    Warm up the soup and ladle into the bowls.

12. 12

    Top with green onion and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.