Mimi udon

Method

1. 1 Knead the flour with salt water for 10 minutes, then let it rest for 30 minutes.
2. 2 Roll out the dough to a thickness of 2 mm, then cut it into 4 cm squares.
3. 3 Dip your finger in water, then press down on the middle of each piece and fold the two corners together to form an ear shape.
4. 4 The indentation in the middle of the piece is where the broth is held; if you don't press deep enough, the dish loses its characteristic mini size.
5. 5 Make a kombu broth from dried halibut, season with soy sauce and mirin, and cook the radish and shiitake mushrooms for 15 minutes.
6. 6 Drop the noodles into the pot and cook for 5 minutes until they float to the surface, then sprinkle with chopped green onions.

With an appliance

• Microwave 55 min

  Replace step 5: add broth, radish, and mushrooms to a partially covered bowl, microwave at 800W for 10 minutes before seasoning; this reduces cooking time by about 5 minutes and eliminates the need to constantly monitor the heat, ensuring the vegetables cook evenly and the broth evaporates less. Step 6: continue boiling the noodles separately on the stovetop so that the cat's ear noodles float and retain their indentation.