Today's lunch was Udon noodles, with bits of left-over chicken breast. The broth was a combination of dashi and tare no moto.
Dashi is a fish-based stock, made from seaweed and bonito flakes. It's very thin, with a fairly delicate flavour. It does tend to smell up the apartment when I make it. Tare no moto is a combination of soy sauce, mirin, and a little brown sugar. It's quick thick, and is basically the flavouring. To make the broth, you mix 5-1 dashi to flavouring.
Very nice! We should have put spring onions in it, but not having any we decided to have the noodles anyway.
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