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Wonderful Udon with seriously sensational toppings from the kitchens of hyacinth-black

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Numnumnum.

The best part about this is that the noodles and broth keep well for lunch the next day!

THE RECIPE~~~

Makes about 5 or 6 servings depending on how big a bowl you make.

THE UDON

4 'bundles' Udon noodles (If you don't have an asian market near you, you can find pre-packaged udon at Stop and Shop in the Asian section. I used about 4 of those for my recipe. I also say bundles because Udon noodles usually aren't sold in a big pack like most other noodles are.)
4-5 cups dashi stock (I used dashi granules and dissolved them in water)
Soy sauce
Mirin/cooking rice wine (NOT RICE VINEGAR)
2 Tbsp sugar
Salt
5 Scallions, chopped into even rounds.

1. Cook your udon noodles as instructed on the package, but give them just a little less time than it says. This is because you're going to have them in the hot broth afterwards and you don't want them to get super mushy.
2. Once the noodles are done, put them in a strainer and rinse them with cold water to stop the cooking process. Leave them.
3a. If your dashi stock is premade and in liquid form, add that to a large pot. Fill the rest of the pot with 3-4 quarts of water and turn on high heat, (I eyeball things a lot).
3b. If you are using granules, fill the large pot with 3-4 quarts of water and add your dashi granules to equal about 4 cups of dashi stock.
4. Add 2 teaspoons sugar.
5. Add soy sauce and mirin. You're going to want about 2 tablespoons of soy sauce to every 1 of mirin. Do this to suit your taste. Don't overdo it with the soysauce and mirin, as you can always add salt to make the flavors a little more prominent. (Seriously, do so.)
6. Add the scallions and turn the heat down so the pot is simmering. Let it do so for a couple minutes.
7. Add the noodles. Do this carefully as they will raise the water level and you don't want it to overflow.
8. DONE!

TOPPINGS YAAY~
My favorite mixture uses...

3 slices thick-cut cooked bacon (slightly soft)
1/4 cup chopped scallions
1 egg

1. Crack egg into a bowl and make sure no eggshell bits are in there.
2. Put desired amount of udon in small pot and bring to a boil.
3. When at boil, gently dump egg into udon. It will poach itself while nestled in the noodles.
4. Take off heat, gently transfer to bowl.
5. Sprinkle with scallions.
6. Place bacon on top of the udon.


OOOH YUMMY!
:D

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