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Ingredients
US|METRIC
2 SERVINGS
- 3 strips dried kombu (cut into roughly 4×4 inch squares)
- 3 pkg. bonito flakes
- 4 cups cold water
- 4 dried shiitake mushrooms (or dried sardines, optional)
- 4 cups dashi stock (from above)
- 2 Tbsp. soy sauce
- 1 Tbsp. mirin
- 2 sugar
- salt
- 1 carrot (cut into 1/2 inch segments on the diagonal and then thinly sliced)
- 1/2 bunch spinach (coarsely chopped)
- shiitake mushroom (from above, thinly sliced)
- 1 scallion (thinly sliced on the diagonal, we forgot to add this before taking the photos!)
- eggs (raw egg is typically used in Tsukumi Udon, but we like poached and breaking the egg open and seeing the golden yolk ooze out)
- 1 Tbsp. white vinegar (to poach eggs)
- udon noodles
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