I made udon at home last night for the first time, using dried noodles, granulated dashi, and assorted protein and vegetable tidbits. The results inspired me to refine my udon craft. Now I seek guidance. I know that I must make dashi from scratch next time, and I've done that before with good results. My current udon broth consists of dashi mix, homemade chicken stock thinned with water, soy sauce, and a little sugar. How can I improve it?
I'm curious about the best noodles to use. Are the fresh udon noodles better? Is there a particular brand that is especially good? I'm also curious about fishcakes. What are the best subspecies and the most reliable brands. Can you freeze fishcake, or buy it frozen?