Eggs, Dashi and Udon

I am undertaking the challenge of making 卵焼き (rolled sweet egg), お好み焼き (okonomiyaki) and Udon today. My Japanese Home Style Cooking book from Shimizu- Sensei is being put to its first real test. Agedashi tofu and Ton-Katsu are also on the cards. I was a lot less scared of making these when I lived in Japan and I didn't have to hand make ingredients such as Dashi (with water and dried bonito flakes). But here goes!

Pictures to come!