Tanuki Udon

Instructions

1. Prepare the broth
   In a large pot, combine the dashi stock, soy sauce, mirin, sake, and sugar. Bring to a gentle simmer over medium heat. Let it simmer for about 5 minutes to allow the flavors to meld together, then reduce heat to low to keep warm.
2. Cook the udon
   Bring a large pot of water to a boil. Add the udon noodles and cook according to package instructions, usually 2-3 minutes for fresh or 8-10 minutes for frozen. Stir occasionally to prevent sticking. The noodles should be firm but cooked through (al dente).
3. Drain and rinse
   Once cooked, drain the noodles in a colander and quickly rinse under cold water to remove excess starch. This helps prevent the noodles from becoming too sticky. Drain well.
4. Assemble the bowls
   Divide the cooked udon noodles among four deep soup bowls. Ladle the hot broth over the noodles, filling each bowl about three-quarters full.
5. Add the toppings
   Generously sprinkle the tempura bits (tenkasu) on top of each bowl. They will slightly soften in the hot broth but maintain some crunch. Add sliced green onions, nori strips, and a sprinkle of toasted sesame seeds to each bowl.
6. Serve immediately
   Place a small dish of shichimi togarashi on the table so diners can add it to taste. Serve the Tanuki Udon immediately while hot, as the tempura bits will gradually soften in the broth.