500ml dashi broth + 100ml water 2 anchovy fillets in oil, finely chopped 1 spoon mirin A splash of soy sauce 1 tin of PYSCIS blue mussels (keep the chilli oil)
1 pack of udon noodles
1 spoon of white sesame seeds (for garnish)
1. Combine the dashi, 100ml water and the anchovy fillets in a pot and simmer gently for 5 minutes. Add the mirin and season with soy sauce to taste. 2. In a separate pot, cook the udon noodles according to the package instructions, then drain and refresh with cold water.
3. Divide the noodles between 2 large bowls. Pour the broth over each bowl, then garnish with mussels and sesame seeds.