OFFERS
SUBSCRIPTION
PANTON STREET
BIRTHDAY SALE
FOOD
| Soba Noodles | Yakisoba Noodles |
| Udon Noodles | Speciality Noodles |
| Ramen Noodles | Vegetarian Noodles |
| Soy Sauce | Tsuyu |
| Seaweed | Flour & Panko |
| Vinegars & Oils | Tofu |
| Vegetables | |
| Mirin & Cooking Sake | |
| Catering & Multi-Buy | |
| Cooking Essentials | Seasoning & Sauces |
| Noodles | Ready Made |
| Snacks & Sweets | Vegetables & Tofu |
| Vegan Products |
DRINKS &
SAKE
BENTO &
KITCHEN
GIFTS
MAGAZINES, BOOKS,
CRAFTS & EVENTS
RECIPES &
INSPIRATIONS
Loyalty Points
8 pack of udon soup stock made from katsuo dried bonito flakes and konbu seaweed. Udon soup stock can also be used with other types of noodles, to simmer vegetables or with oden to add flavour.
ITEM ID: #1142
Stock, or dashi, is an important part of many Japanese dishes. Ramen, udon noodles, nabe hotpot and even miso soup all rely on good stock bases for their great taste.
Udon soup stock is warming and quick to prepare.
• For udon soup noodles use 1 sachet of stock and 250ml of water.
• For oden broth use 3 sachets of stock and 1L of water.
• For seasoned rice use 2 sachets of stock and 3 cups of rice.
• For yose nabe hotpot use 2 sachets of stock and 600ml of water.
• For ozoni soup use 1 sachet of stock and 500ml of water.
• For nabeyaki udon use 1 sachet of stock and 300ml of water.
• For nyumen use 1 sachet of stock and 350ml of water.
English
日本語
Français
Italiano
中文
Svenska
