Tanuki Udon

Step 1

Bring a large pot of water to a rolling boil over high heat — you'll see vigorous bubbles breaking the surface continuously, about 8 minutes.

Step 2

Add the udon noodles to the boiling water and stir with a chopstick or fork to separate them, then cook until tender, about 3 minutes for frozen or 2 minutes for fresh.

Step 3

Drain the noodles in a colander, pressing gently with a spoon to remove excess water, then divide them between two bowls.

Step 4

Pour the dashi or broth into a small saucepan and set it over medium-high heat until it steams and small bubbles form around the edge, about 3 minutes.

Step 5

Add the soy sauce and mirin to the hot broth, stir for 10 seconds until combined, then divide the hot broth between the two bowls of noodles.

Step 6

Sprinkle half of the tempura flakes (about 1/4 cup) on top of each bowl of noodles and broth.

Step 7

Scatter the chopped scallions (about 1.5 tablespoons on each bowl) over the tempura flakes, then serve immediately while the broth is hot.