Ise udon

Method

1. 1 Simmer a rich broth made from kombu and dried halibut for 12 minutes, then reduce it by half.
2. 2 Season with dark soy sauce, mirin, and sugar to create a tare sauce that is almost as thick as dark soy sauce.
3. 3 Boil udon noodles for 18 minutes, longer than regular udon because Ise udon is intentionally made soft and mushy, not chewy and firm.
4. 4 Do not rinse with cold water after boiling; rinsing with cold water will cause the noodles to become firm and lose the characteristic softness of Ise udon.
5. 5 Arrange the hot noodles in a bowl and drizzle with a spoonful of tare sauce; this dish is sauce-only, not full of broth.
6. 6 Sprinkle with chopped green onions and shredded seaweed, then mix immediately while still hot.