Ise Udon

Finely chop the Kujo leek.

Bring a pot of water to a boil.

Add the frozen udon and cook for 15-20 minutes, until the noodles are pillowy soft.

In a separate saucepan, combine tamari soy sauce, mirin, sugar, and water.

Add the granular kombu dashi to the sauce.

Heat the sauce gently over low heat, stirring. Don't let it boil hard or the soy aroma will dissipate.

Pour the finished sauce into the serving bowls.

Check the texture of the udon. Cook 2-3 more minutes if you want them softer.

Once the udon is at your preferred texture, drain.

Add the drained udon to the bowls of sauce.

Top with bonito flakes.

Top with the chopped Kujo leek and serve.