With the dashi that I made earlier, it is time to cook the udon for my kids' meal. Both of them will eat only the udon, so no toppings needed, ha ha.
Will cook a complete udon soup meal when hubby's back from outstation.
200g fresh udon
1 litre dashi
1 1/2 tbsp mirin
1/2 tsp salt
2 tbsp kikkoman soy sauce
Reheat dashi and add salt, soy sauce and mirin.
Place udon into a saucepan with boiling water.
After 30 seconds, separate udon with chopsticks and let it cook for 3 minutes.
Drain and transfer udon to a bowl and pour in the stock.
***Balance of dashi stock can be kept for further use.