Yuba starchy sauce “Udon”

How to make

1. 1

   To make broth. Kelp put in water more than 1 hour, and heat low for 10 minutes.

2. 2

   Remove kelp, boiled once and skim off the scum.

3. 3

   turn off the fire, to lower the temperature, add a glass of water and add dried bonito.

4. 4

   Once bonito sunk, strain in strainer covered with hard squeezed cloth.

5. 5

   Put broth, mirin, light soy sauce, and salt into UNILLOY casserole to make noodle soup for “Udon”.

6. 6

   Shiitake taken off the axis, make a decoration cut on the top and put into the pot.

7. 7

   Yuba divided by hand into an appropriate size and put into the pot.

8. 8

   When Yuba becomes soft, put udon into the pot.

9. 9

   Yoshino kudzu dissolved in water and add little by little to the pot.

10. 10

    Place on a vessel, add decorated cut kamaboko, chopped mitsuba and grated ginger to be thickened.