INGREDIENTS:Broth: 10 pounds veal bones 3 cups onions, peeled and diced 2 garlic heads 3 cups carrots, peeled and diced 2 cups celery, washed and diced 3 parsley branches 3 thyme branches 3 bay leaves 4 whole cloves 1 quart katsuo (shaved dried bonito flakes) ½ cup mirin 18-inch piece of kambu (kelp used for cooking) ¼ cup soy sauceVegetables, Veal and Noodles: 1 12-oz. package dry udon noodles, cooked in rapidly boiling salted water and shocked in ice water. 1 quart napa cabbage, leaves ...
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