Domo Arigato!

Even though we have a great Japanese restaurant literally feet from our apartment, I decided to try to make Udon soup. If you’re kicking it old school style (and want an excuse to visit the Asian market), this involves making dashi, the dried seaweed and bonito flake (no, I’m not sure what is either) broth that is a base for udon soup, miso, and countless other Japanese dishes I have yet to try. (But there is some dashi in my freezer.)

Dashi

Udon Soup

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