Sometimes you just want a simple bowl of udon

3 comments

1. What’s the think on the noodle? Is chilly?

2. Yum. Looks delicious. Recipe?

3. Random question from someone who is new to japanese cooking: (but relevant to this recipe)
   How do you keep mirin from going bad? Do people typically just use it up that fast? I only find it in quantities too large for me to use