On Tue, 13 Aug 2013 12:59:31 -0700, gtr > wrote:

> For anyone who makes udon periodically--what's your approach?
> Particularly as regards the dashi, real or formulated, that you use. I
> noted online today that some folk replace the dashi altogether with
> chicken or veg stock.
>
> Today: I'm using a packet of dehydrated bonito-flavored seasoning,
> added some miso paste and a squirt of soy, whittled up some baby bok
> choy, daikon radish, slice up some Vietnamese fish balls.
>
> Other times I used Japanese packaged fried fish cakes and other likely
> vegetables that are laying around.
>
> I use a package of frozen Udon noodles.
>
> I'm using the same dashi powder I've used for a few years, but noted
> that it is purportedly to be used with 5 cups of water, and I use
> around 3, and it has msg in it as well.

I looked at the price of dashi in some grocery store and it was
surprisingly expensive. Where do you buy yours and what do you
consider a reasonable price?

--
Food is an important part of a balanced diet.