Hello everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Authentic Gourmet Vegan Udon Noodle It is one of my favorites recipe This time, I will make it a little bit unique. This is gonna smell and look deliciou

The Ingredients needed to make Authentic Gourmet Vegan Udon Noodles:

1. It’s of dried Shiitake mushrooms (dried weight 20-30g)
2. Prepare of Kombu (dried kelp)
3. You need of dried soybeans
4. It’s of Kanpyo (Dried Gourd Strips)
5. It’s of Udon noodles for two people
6. It’s of Condiments of your choice, such as chopped scallions, grated ginger, grated daikon and nori
7. It’s of SEASONING A for the Shiitake
8. You need of Mirin
9. Prepare of soy sauce
10. You need of grain vinegar (such as Japanese Rice Vinegar)
11. Prepare of SEASONING B for the KAESHI or seasoning  for the Udon Dashi broth)
12. You need of ◎ 40ml Soy sauce
13. It’s of ◎ 15g brown sugar
14. Prepare of ◎ 15ml Mirin
15. It’s of SEASONING C for the leftover Konbu, Soybean, Konpyo Shiitake Stems
16. Prepare of ○ 50ml water
17. You need of ○ 1 Tbsp soy sauce
18. You need of ○ 2 tsp Mirin

Step to make Authentic Gourmet Vegan Udon Noodles:

1. Soak the Kombu in water for 30 minutes and then cut finely. Kombu Dashi will further deepen from the cut surface
2. Heat the frying pan, and roast the dried soybeans over low heat until golden brown. The sound will change from a dry metallic sound to a kind of muffled sound. When the sound changes back to the original dry metallic sound, they are done.
3. Soak the Kombu and roasted soybeans in water overnight. Rinse the dried Shiitake and place it in water in a separate bowl and soak overnight in the fridge.
4. Use the water to rehydrate the Kombu-soybean and Shiitake which creates dashi. Use 350ml of the Kombu-soybean dashi and add 300ml of the Shiitake Dashi. You will need a total of 650ml of the two dashi so adjust liquid levels as needed.
5. Add the Kanpyo to (4.), and heat with Shiitake, Kombu, and soybeans, and bring to a boil. Boil on high heat for two minutes and remove the scum.
6. Remove from the heat and allow to cool for 30 minute While cooling, the Dashi will further emerge.
7. Strain the Dashi from (6.). You will need a total of 440ml. Add more water if less than 440ml (The Dashi leftover soybeans, kanpyo konbu make a delicious side dish, so after straining, set the leftovers aside to use latter).
8. Remove the Shiitake stems (you will use them later) and slice the Shiitake caps into 5mm strip
9. Place 300ml of the 420ml Dashi from (7.) into a pot and add the Shiitake caps, with Seasonings A (Mirin, soy sauce, and vinegar). Boil for a short while and remove the scum.
10. Simmer on low heat for another ten minutes to reduce to about 180ml, then remove and allow to cool. After ten minutes, take out the boiled Shiitake only. You will use the remaining 180ml of this Dashi later in Step 12.
11. Place the Seasonings B in a separate pot. Because the amounts are small, make the Kaeshi by tilting the pan over low heat and mixing well with chopsticks until the sugar melt
12. Add 180ml of the leftover Dashi from which you removed the simmered Shiitake in (10.), and 140ml of the remaining dashi from (7.) and the Kaeshi Seasoning from (11.).
13. Chill the soup from (12.). You should have approximately 350ml of Udon As it cools, the taste will mellow, and over time the Umami taste will become deeper.
14. Cut off only the hard part of the Shiitake stems and cut into small pieces to make them easier to eat. Along with the leftover soybean, konbu, and kanpyo mix Seasonings C and simmer until only a little Dashi remain
15. Boil the Udon noodles and eat with the Udon Dashi from (13.). The Udon Dashi can be served chilled, room temperature of hot depending on the season and your preference. Enjoy the boiled Shiitake, the boiled items from (14.), and condiments of your choice such as chopped green scallions, grated ginger, grated Daikon, and Nori.
16. Traditionally, the boiled Udon Noodles and Udon Dashi are served separately. The Udon Noodles are dipped into the Dashi and eaten slurped down. Condiments are usually added to the Dashi in small quantitie Japanese like to add just enough condiments for one mouthful to enjoy various taste combinations for the Udon meal. Of course, you are also welcome to add the Shiitake and/or the Leftover Dashi Ingredients to the Udon Dashi or eaten separately as a side dish.

So that’s going to wrap it up with this special food Authentic Gourmet Vegan Udon Noodle Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!