Put 6 cups of water and 7 pieces of kelp in a pot and boil it for 10 minutes

Turn on high heat and when it boils, boil for another 5 minutes, remove the kelp and turn off the heat
(Kelp can be used as garnish, so don't throw it away.)

Put a bowl of katsuobushi in a pot that turned off the heat
Cover the lid and make the broth for about 10 minutes

After 10 minutes, remove all katsuobushi and season with soy sauce 4, tsuyu 3, cooking wine 3, salt 0.5, sugar 0.5, and pepper 0.2~ Adjust the strength and sweetness of the liver to your taste

Let the seasoned broth cool and finish with vinegar 1. Use brewed vinegar. If you only have fruit vinegar, skip it

Put the finished broth in a container for 1 to 2 people and freeze it in the freezer for 6 to 7 hours to make thin ice float

It's a broth that's been 7 hours!! If you poke it with a fork, it breaks into small pieces and becomes an appetizing broth. :D
If you don't have enough time to freeze it, you can add more seasoning and eat it with ice cubes

After making the broth, I washed the kelp in cold water and chopped it, and cut the boiled egg, cucumber salad, perilla leaf, and dried seaweed

Boil the udon noodles in boiling water for 2 minutes and 30 seconds, rinse the noodles with cold water, cool them down, and drain them

Put noodles and garnish on a bowl and pour the broth in to complete the cold udon

Garnish can be put on whatever you like depending on the refrigerator's situation, but don't throw away the kelp and make sure to chop it~ I really like the crunchy taste

The thick and savory broth is clean and savory, so everyone will like it!
The acidity of the last spoon of vinegar is very harmonious ^^

Udon with katsuobushi sauce~ It'll be really good if you squeeze raw wasabi on top, right? You should try it in the hot summer ^^