Uni Cream Udon with Shrimp

1. Add salt and enough water to cover the udon noodles in a pot, but do not add the noodles to the pot yet. Bring to a boil using high heat. You can cover the pot to bring it to a boil faster.
2. Once boiling, add udon noodles to the pot. Do not lower the heat. Boil for  5-6 minutes for fresh noodles and 8-10 minutes for dried. Strain and let cool.
3. Make Uni Sauce: Add the warm Water to the bonito bouillon to make some stock
4. Add the stock mix, fresh uni pieces, and heavy cream to a food processor/blender to mix until smooth.
5. Add the blended mixture to a large saucepan and put on low heat. Do not let the mixture boil. Add butter and let it melt. Stir until butter is fully incorporated into the sauce, but do not overcook; this will change the sauce's texture. Immediately remove from heat once the sauce is a homogeneous mixture.
6. Pour sauce into the pot of udon noodles and mix well!
7. Plate and serve with J Basket Shrimp Tempura, the remaining fresh uni pieces, ikura, chopped green onions, and nori.

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