Tare
Shōyu Tare
- 2 tablespoons of Shōyu (soy sauce)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon msg (look for Ajinomoto Umami Seasoning)
- Sprinkle of sugar
- Drop of mirin
Stir well and set aside.
Aroma oil (Komiabura)
- Thumb of ginger
- 4 spring onions, green ends only (Negi)
- Knob of lard or chicken fat (or butter if pushed)
Heat and once sizzling lower heat and cook for 3 minutes. Strain ginger and green onion and put oil aside.
Broth
Version 1
- 450ml of water
- 1 teaspoon HonDashi fish powder
- 1 teaspoon chicken stock powder
Heat but do not boil.
Version 2 (Own version because has had no Dashi)
- 500ml of water
- Chicken stockpot
- 1/2 fish stockpot
Into serving bowl
- Add 1 tablespoon spn tare,
- Add some spring onions (Negi),
- Add 1 tablespoon spn aroma oil,
- Add heated stock,
- Cook noodles and add to broth and lift noodles a few times to make them look nice.
Add toppings such as:
- menma lacto-fermented bamboo shoots,
- salted soft boiled egg or soy egg,
- meat such as
- yakitori chicken,
- Chāshū pork,
- or pork balls (sausage meat, spring onions, chives and 5 spice mixed together and baked in oven for 25 mins).
- kelp,
- bok choi,
- corn,
- sheet of seaweed (nori),
- bean sprouts,
- spring onions.