Kake Udon

Method

Tap a step when it's done.

1. 1Wipe the kombu lightly with a damp cloth (don't wash off the white powder, that's where the flavour is) and put it in the cold water. Let it soak for at least 30 minutes if you can.
2. 2Heat over medium-low and remove the kombu just before the water boils, when small bubbles appear at the edges. Boiling kombu makes the stock bitter and slimy.
3. 3Bring the water to a boil, add the katsuobushi and turn off the heat. Wait 3-4 minutes until the flakes sink, then strain through a fine sieve without pressing; you'll have a pale golden, smoky dashi.
4. 4Return the dashi to the pot, add the soy sauce, sugar and salt and heat until the sugar dissolves. Taste it: it should be lightly salty, mellow and pleasant to sip.
5. 5In another pot, boil water and cook the udon for the time on the packet (usually 1-2 minutes for frozen). The noodles should be heated through and soft; drain.
6. 6Warm the bowls with hot water, divide the noodles between them and pour over the boiling broth. Add the spring onions and any toppings you like and serve immediately.