Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger.
Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
Try it with the grated ginger, umeboshi paste and yuzu pepper!
I cut up the nori seaweed in the photo, but you can shred it with your hands.
This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!
Story Behind this Recipe
I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.
Make sure to firm up the noodles in cold water, and to chill the sauce well before serving. I sometimes add a soft poached egg, grated daikon radish, or okra as toppings. If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious.