- 2-3 dried shiitake
- 720ml water
- 5-inch piece Mitoku Kombu
- 1 tsp sea salt
- 2-3 slices fresh ginger root
- 4 tbsp Mitoku Organic Shoyu Soy Sauce
- 3 tbsp Mitoku Organic Mikawa Mirin
- 400-450g Mitoku Organic Brown Rice Udon, cooked, rinsed, and drained
Condiments and garnishes
- 1 sheet Mitoku Nori, toasted, cut into 1-inch wide strips, and slivered
- 2 scallions, thinly sliced on the diagonal
- Daikon, mooli or ginger, finely grated (optional)
- Soak the shiitake in the water for 30 mins or longer, then quarter the caps.
- Place the caps, soaking water, and kombu in a pot. Bring to a simmer, uncovered, over a medium heat. Simmer briefly, then remove kombu and reserve it for another use.
- Add the salt and ginger, cover, and simmer for 10-15 mins. Remove the shiitake and reserve for another use.
- Add the soy sauce and mirin and cook for 1 min more. Prepare the condiments and garnishes.
- Traditionally this dish is served in bamboo noodle baskets (zaru). If you don’t have these, divide the cooked noodles between soup bowls or plates. Garnish with a sprinkle of slivered nori. Pour the dipping broth into separate small individual bowls. Set out the scallions, daikon, ginger, and remaining slivered nori on the table so everyone can add them to the broth to their own taste.
- To enjoy, dip the noodles in the broth. If the broth becomes weak, replace with fresh broth.
Recipe by John & Jan Belleme