Episode 444: Shichimi Tōgarashi

Today we finally start paving Memory Lane as we learn Matthew is all bluster and Molly sprouted from a root cellar. As we discuss spice blends, mustard water and the bottomless well of Molly's inexperience we hope you sue us, marry us or at least mail us something.

Dipping Udon

Tsuyu

• 2 cups water
• 1 1/3 teaspoons dashi powder
• 1/3 cup
• mirin
• 1/2 cup soy sauce
• 1 tablespoon sugar

Bring to a boil to dissolve, simmer for a few minutes, and set aside.

Dipping sauce

• 1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths
• 1/2 onion, sliced
• 3 scallions, cut into 1-inch lengths
• Ginger coins

Cook the pork in a little oil. Remove from pan and add onion. Cook until it begins to soften. Add scallions and ginger and cook until onions begin to brown. Add pork and tsuyu, heat through, and serve in dipping bowls with boiled and drained udon.

Yield: 3 servings

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