Kamaage udon

Method

1. 1 Make a rich broth from kombu and dried halibut, then season with soy sauce and mirin to make a dipping sauce.
2. 2 Boil the udon noodles for 12 minutes in plenty of water, then transfer them directly to a bowl along with some of the boiling water.
3. 3 Without rinsing with cold water or washing the flour, kamaage means scooping directly from the pot, so the flour coating on the noodles is retained.
4. 4 That layer of flour makes the broth in the bowl slightly cloudy and the noodles softer and smoother; that's the purpose of this way of eating.
5. 5 Serve the noodles immediately while they are still steaming hot; if they cool down, they will become soggy in the broth.
6. 6 Dip in dark soy sauce, then add shredded tuna, grated ginger, and green onions.