When I first met one of my colleagues, he was eating an instant kitsune udon and it's kind of like an in-joke when he eats them in the office. I tried making it a few months ago, but didn't manage to get a proper picture so I decided to make it again with some soba the other day. For lunch today, just a simple wakame soba with an umeboshi (okay, so apparently the umeboshi thing is wierd, but I saw it on google!).
Ichiban dashi is a simple and flavoursome stock and I like how the stock ingredients can be used again a second time to make niban dashi. Hopefully I can make sōki or buta no kakuni in the near future and serve it atop my favourite noodles.
