Ingredients ?

Matsutake mushrooms 100g

Udon noodles 100g

1 tablespoon lard (chicken or duck fat is fine, but unflavored vegetable oil is bland)

Daikon radish saplings 30g (or other leafy greens, such as sai yoko, choy sum, bok choy, etc. are fine)

Ginger, 1 small piece

Some white pepper

Some salt

Concentrated stock (Hachibang sauce) 1 tablespoon.

1 tablespoon of Japanese broth concentrate (Yakata) (not necessary, can be omitted)

How to make udon noodles with matsutake mushroom broth ?

Process the matsutake mushrooms and slice them cleanly.

Peel and shred the ginger.

Bring mineral water to a boil in a small saucepan. Add lard, shredded ginger, and matsutake mushrooms, season with salt, white pepper, and Japanese-style condensed stock, and bring to a boil to turn off the heat. (Udon noodles are thicker, so the broth will need to be slightly saltier; if you're using thin noodles, reduce the salt moderately).

Bring water to a boil in a large pot and cook the udon noodles (rinse with clean water after cooking if you prefer a fresher texture).

Place the udon noodles in a bowl, add the cooked matsutake broth, and serve with the chanterelles and radish sprouts.

Tips

No need to matsutake mushrooms, all kinds of other mushrooms are also very tasty when treated in this way, but please use fresh mushrooms, such as flat mushrooms, mushrooms, and other fresh flavors taste better.