Kishimen

Method

1. 1 Knead the dough with salt water for 12 minutes, then cover and let it rest for 1 hour.
2. 2 The dough is rolled into a thin sheet 1.5 mm thick, then cut into strips 8 mm wide. Kishimen are thin and wide, not square like udon.
3. 3 Because the noodles are thin, they only need to be boiled for 5 minutes; boiling them for the longer udon noodles will make them mushy.
4. 4 Simmer the kombu and dried halibut broth for 12 minutes, then season with soy sauce and mirin.
5. 5 Boil the noodles, then rinse them with cold water and blanch them again with hot water to remove any starch while keeping them hot.
6. 6 Arrange the noodles in a bowl, pour in the broth, then add aburaage, blanched spinach, and green onions.