This time, we will be making the basic "meal" "Inaniwa Udon". It is eaten simply with grated daikon radish and condiments, but the temperature and time when making the soup stock are important. If you put kelp in water and heat it for more than 30 minutes, it will become slimy and the soup stock will become cloudy, and if you put shaved Bonito flakes flakes in it for more than 10 seconds, the flavor will become heavy, so be careful.
When making the dashi with Bonito flakes and kelp, the alcohol in the mirin is thoroughly evaporated. This makes the dashi a delicious drink that everyone can enjoy. The abalone is removed from its shell, cut into eight slices, and deep-fried in tempura batter. The oil brings out the sweetness of the abalone.