Making Awase Dashi

1. First, remove and discard the heads of the niboshi (dried sardines).
   
2. Pour 1l of cold water into a pot.
   
3. Add the niboshi and kombu. Leave to soak for 30 minutes.
   
4. After 30 minutes, add the katsuobushi and heat on low to medium-low setting.
   
5. Allow the dashi to heat up until small bubbles start to appear, then turn off the heat. Do not let it boil. 
   
6. Take a large heatproof bowl and place a sieve lined with kitchen paper inside.

   

7. Pour the dashi through the sieve, allowing the clear broth to pass through into the bowl. 
   

Udon and Broth

1. Boil the udon according to the instructions on the packaging.
   
2. Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high.
   
3. Bring to a boil and let it bubble for 1-2 minutes to burn the alcohol away from the mirin. 
   
4. Turn off the heat and add 1/2 tsp salt. Mix well.
   
5. Drain the water from the udon noodles and clean them under cold water to stop the cooking process and remove the starch.
6. Pour boiling water over the udon noodles to warm them again and divide into 4-5 bowls.
   
7. Divide the broth evenly into each bowl and top with spring onion and your choice of extra toppings.
   
8. Enjoy!