|Bonito flakes||1.5 cups|
|Udon Noodles||1 serving|
|Chicken Breast||2 chicken breasts|
|Sesame Oil||4 tbsp.|
|Soy Sauce||1/4 cup|
|Egg||4 eggs (one per bowl)|
Soak the kombu in 4 cups of water for 4 hours.
Gently bring the kombu in the water it has been soaking in to a boil. Once it hits a boil, turn down to a simmer and simmer for 10 minutes. After this, take out the kombu leaves so it is just stock. Add in the bonito flakes, and bring to a boil. Once it hits a boil, simmer lightly for 5 minutes and turn off the heat, letting the bonito flakes sit in the stock for another 10-15 minutes off the heat. Strain and the stock is done.
Add 2 tbsp. of sesame oil to soy sauce and mirin, along with a full cup of water. Bring this to a light boil, then add dehydrated mushrooms. Let mushrooms sit in simmering mixture until tender.
Sautee chicken breast until cooked through.
Add 1 tbsp. of sesame oil and 2 tbps. of soy sauce in each bowl, along with 1-2 cups of dashi stock.
Add the udon into boiling unsalted water and cook for no longer than one minute, or until noodles are chewy but not hard, but not too soft either.
Cook egg for 6 minutes 40 seconds on high boil. Shock in ice water to stop cooking once done.
Add your cooked noodles to the bowl, toss around to mix the oil and soy sauce with the noodles, then top with mushrooms, sliced chicken, soft-boiled egg and chopped scallions.