A comforting bowl of thick, chewy, dramatically satisfying wheat noodles suspended in a translucent, deeply savory dashi broth, embodying the concept of 'koshi' (the perfect texture).
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The Broth (Tsuyu). In a saucepan, gently heat the dashi. Add the usukuchi soy sauce and mirin. Bring to a bare ; do not aggressively, which clouds the broth and destroys the delicate aromas.
The Noodles. In a separate large pot of water, cook the udon noodles until they are heated through but retain a strong, chewy center (koshi). Drain completely.
The Assembly. Divide the hot noodles into large, warmed serving bowls. The noodles should fold beautifully upon themselves.
The Pour. Ladle the hot, fragrant broth over the noodles until they are just submerged.
The Garnish. Top elegantly with slices of kamaboko and a generous scattering of sharp scallions. Serve immediately.
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