Wandering around the Courtenay, France farmers’ market on Thursday, I stumbled upon two packages of fresh udon noodles! Not available in Sens, this was quite the find. I started cooking in my head and couldn’t wait to get home! I knew I had kombu seaweed and katsuobushi flakes for a home made dashi broth and the fish monger for salmon is only a few steps away from my house.
I made the so easy dashi broth, steamed some chinese cabbage, boiled the udon, eggs and fried the salmon. I placed the noodles, salmon and cabbage in two bowls, ladled hot broth over all and added boiled egg.
I gave my husband the big bowl because he looked very hungry 😀
1 large piece of kombu
8 cups water
2 cups bonito flakes (katsuobushi)
4 tbsp Usukuchi soy sauce
2 tbsp tamari soy sauce
2 tbsp sake
1 tbsp sugar
1 tbsp mirin
1/4 tsp salt
Place the kombu in the 8 cups of water and set aside. After at least 30 minutes, pour the kombu and water into a pot and bring almost to a boil (small bubbles appear on the edges of the water). Remove the kombu and discard. Add the bonito flakes, bring to a boil and boil for 30 seconds. Place a paper towel lined strainer over a bowl and pour the bonito flakes and water into the strainer. When cool enough, gather the flakes in the paper towel and squeeze the liquid out into the bowl before discarding the flakes. To season the broth, add the soy sauces, sake, sugar, mirin and salt.