Chilled Udon Noodles with Sauce

• 1 portion Sanuki dried udon noodles
• 10 grams Mentsuyu
• 10 grams Shiro-dashi
• 100 ml Water
• 1/2 Aburaage
• 1 Shiso leaves, myoga ginger or green onion
• 1 Bonito flakes and nori seaweed (required)
• 1 dash Sesame seeds (required)
• 1 Yuzu pepper
• 1 Grated ginger
• 1 umeboshi worth Umeboshi paste

1. Mix the ingredients (mentsuyu and shiro-dashi) together with the water.
2. Adjust the amount of water to taste.
3. Chill in the refrigerator.
4. Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy.
5. Take care not to burn yourself.
6. Cut the aburaage into 8 pieces.
7. Chop up the garnishes - shiso leaves, myoga ginger, green onion etc.
8. De-pit the umeboshi and chop up the fruit part into a paste.
9. Grate the ginger.
10. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
11. Put the drained noodles into a serving bowl with the chilled sauce and garnishes.
12. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
13. Try it with the grated ginger, umeboshi paste and yuzu pepper!
14. I cut up the nori seaweed in the photo, but you can shred it with your hands.
15. This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!
16. !

portion, mentsuyu, water, aburaage, shiso leaves, sesame seeds, pepper, ginger, paste

Taken from cookpad.com/us/recipes/167886-chilled-udon-noodles-with-sauce (may not work)