Ise udon ｜ Our Regional Cuisines

1. [Dashi broth for tsuyu Step 1]
Put kombu in water and leave for half an hour.

2. [Dashi broth for Tsuyu Procedure 2]
Put over heat and remove kombu just before boiling.
When it comes to a boil, put in the mixed knots, bring it to a boil again, turn off the heat, and scrape off the heat when it gets hot. （After the heat is removed, scrape off any excess heat. (You may also use niboshi (dried sardines) if you like.

3. [Soup (sauce) Step 1]
Put mirin (sweet cooking sake) in a pot and heat to remove alcohol.

4. [Tsuyu (sauce) Step 2]
Add tamari soy sauce and sugar.
Add tamari soy sauce and sugar, and reduce to about two-thirds.

5. [Tsuyu (sauce) Step 3]
Add the dashi broth made earlier and bring it to a simmer.
Add the broth made earlier and bring to a simmer. You may boil it down a little if you like. (This is enough for 20 servings.) 6.

6. [Ise Udon Noodle Step 1]
Boil one ball of Ise udon in boiling water and drain.

7. [Ise Udon Noodle Step 2]
Place the heated noodles in a bowl and pour a ladleful (about 40 ml) of Ise Udon Soup (sauce) over the noodles, sprinkle with chopped green onions if desired, and serve. Stir the noodles in the bowl to thoroughly coat them with the sauce before serving.