On Wednesday, August 14, 2013 5:59:31 AM UTC+10, 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.

I had some nice instant dashi, but I ran out, and I haven't been able to find another one as good. It came in a glass container, and was better than the usual packet powder. So lately I've been using whatever instant dashi is at hand. It's OK. My wife sometimes makes dashi from scratch. But when I'm doing udon or similar, I'm making it as instant food, so am not inclined to make my own dashi.

I usually use long-life "fresh" noodle if I'm using proper udon. Otherwise, whatever Japanese/Korean/Chinese wheat noodles are at hand.