| Preparation Method |
| Put the water, kombu, burdock, lotus root and soaked dried shiitake mushrooms in a pan and bring to a boil, then turn down the flame, put a lid on the pan and simmer for 10 minutes. |
| In a separate pan bring enough water to a boil to cook the Udon Noodles. Once the water is boiling, add the noodles, turn the flame down to a simmer and cook for 8 minutes. |
| Remove the kombu from the broth and leave to dry on a plate to be re-used another time. |
| Remove the shiitake mushrooms, slice off the woody end part of the stem and discard. Slice the mushrooms and put them back into the broth. |
| Bring the broth back to a boil and add the kombu-shiitake dashi sachet, at this point you can add the remaining vegetables and shoyu. Simmer for 3-4 minutes. |
| Heat the toasted sesame oil in a frying pan and fry the mochi with a pinch of salt for a few minutes until they have ‘puffed’. |
| Drain the noodles and divide between 4 bowls, pour the broth over and garnish with watercress and mochi cubes…… enjoy! |
