Udon for a dinner party — went down extremely well

I made Udon for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The delicate and precise profile was the main talking point — no one had quite experienced dashi stock used that way before.

seasonal ingredients guide the menu in traditional settings. I explained the a ramen shop at lunchtime context as I served it which helped people appreciate it fully. cold Sapporo beer was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.