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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 1 piece of kombu in 2 ½ cups of water for at least 30 minutes.
Watch out
Make sure to soak kombu for at least 30 minutes, otherwise the umami flavor will not extract fully into the water.
Keep fingers curled and away from the knife blade while slicing the fish cake.
Prepare toppings by removing 4 inariage pouches from package and slicing 1 piece of narutomaki into thin pieces.
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Slice narutomaki evenly so that the pieces cook and heat through consistently.
Handle the hot saucepan carefully to avoid burns.
Pour the soaked kombu and water into a saucepan, bring to a boil over medium-low heat, and remove the kombu just before water boils.
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Remove the kombu right before the water boils, otherwise the broth will become slimy and bitter.
Add 1 ½ cups of katsuobushi to the boiling kombu dashi, bring to a boil, cook for 15 seconds, then turn off heat.
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Do not boil katsuobushi for too long, otherwise it will release a sour taste and cloudy soup.
Handle the hot pot and boiling liquid with caution to prevent burns.
Strain the dashi broth through a fine-mesh strainer into another pot, discarding the bonito flakes.
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Strain carefully so you do not spill hot dashi broth on yourself.
Add 1 Tbsp mirin, 1 tsp granulated sugar, 1 Tbsp usukuchi soy sauce, and ½ tsp Kosher salt to the dashi broth, and mix well.
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Stir thoroughly to dissolve the sugar and salt completely into the broth.
Keep your fingers tucked in when slicing green onions with a sharp knife.
Finely slice 1 green onion diagonally on a cutting board.
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Slice the green onion uniformly to ensure a nice garnish texture.
Lower noodles gently into boiling water to avoid splashing hot water.
Cook 2 packages of udon noodles in boiling water according to package instructions until tender, then drain using a strainer.
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Do not overcook the udon noodles, otherwise they will become mushy and lose their chewy texture.
Handle the hot soup ladle carefully to prevent spilling hot broth.
Ladle the hot dashi soup over the cooked udon noodles in bowls, then top with 4 inariage pouches, sliced narutomaki, and sliced green onions.
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Arrange the toppings neatly in the center so the bowl looks appealing when served.
Garnish with Shichimi Togarashi (Japanese Seven Spice) to taste and serve hot.
Watch out
Add Shichimi Togarashi gradually as it can make the soup quite spicy.
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