Lime Cold Udon

#breakfastdiary 465, 21°C/showers, 11min/exercise Pour water into a pot, add kelp, bring to a rolling boil, then remove the kelp. Turn off the heat and steep bonito flakes in the hot water. Let it rest in the fridge overnight. Mix the savory soy sauce every household keeps a bottle of with the broth at a 1:4.5 ratio. (Chef Jeong Ho-young, the originator of the lime udon recipe, says the ratio matters — but I just eyeball it.) Put udon noodles in a bowl, top with the prettiest lime in the world thinly sliced, then add a few ice cubes if you like. #limecoldudon Broth made from kelp and bonito flakes tastes bland on its own. That's what umami is like — never sweet, salty, sour, or bitter.