Udon in Cold Beetroot Kombu Broth @sncxkitchen - JFC International
Main Dish / Japanese, 2
Ingredients
- 8 inches dashi kombu/kelp
- 9 cups water
- 10–12 dried green onion root (can be replaced w/ fresh green onion)
- ½ cup dried mushroom stems (can be replaced w/ 8 oz. white button mushrooms)
- 2 carrots (peeled & roughly chopped)
- ½ medium/2 cups Korean radish
- 1 medium onion (peeled & roughly chopped)
- 3 golden beetroot (peeled & roughly chopped)
- 3 tbsp Kikkoman mirin
- 2 tsp mushroom seasoning
- Salt & pepper to taste
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