This time, we'll be using the classic dish of udon noodles as our subject. It's simple to eat with grated daikon radish and condiments, but the temperature and time when you make the dashi stock are important. If you put kelp in the water and heat it for more than 30 minutes, it will become slimy and the dashi will become cloudy, and if you put shaved Bonito flakes flakes in it for more than 10 seconds, the flavor will become too heavy, so be careful.

1. Put kelp in 600cc of water (or alkaline water) and cook at 60℃ for 30 minutes. Remove the kelp, raise the heat to 85℃, add shaved Bonito flakes flakes and strain for 10 seconds. Add soy sauce and mirin and heat until the alcohol in the mirin evaporates and cool.

② Remove the abalone from the shell, cut it into 8 slices and deep fry in tempura batter.
③Boil the Inaniwa udon, then transfer to cold water and drain in a colander.
4. Grate the daikon radish and garnish with grated ginger and finely chopped green onions.
⑤ Serve as tsukemen.