Japanese Noodles
Udon*
noodle soup*: e.g. Ninben Tsuyu no moto
Kitsune Udon:
Naruto*: fish sausage with a pink pattern when cut
Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi; but put them first in boiling water for a moment to reduce their strong taste a little bit.
leek or green onion
Tanuki Udon:
Naruto*
Rests of Tempura deep frying: Crispy pieces that are left from the last time you prepared tempura. If not available, you can cut some leek, mix it with tempura batter and deep fry it.
leek or green onion
Tsukimi Udon:
one egg per person
Naruto*
leek or green onion
* May not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities.
Noodles:
Boil Udon and boil some water in another pan about 400ml per person, depends on the size of the bowl in which you will serve the noodles. Cut naruto about 7mm thin and leek/green onion. Put Udon into sieve and rinse it with hot water. Add noodle sauce into prepared hot water. Consult the bottle label about the proportion. With "Ninben Tsuyu no moto" sauce the proportion of sauce to water is 1:8. Put the hot sauce into a bowl and add Udon into it. Use one bowl per person.
Kitsune Udon
Decorate Udon with atsuage, cut leek and naruto.
Tanuki Udon
Put the deep fried pieces (Rests of Tempura), naruto and cut leek onto the noodles.
Tsukimi Udon
Put the york, cut leek and naruto onto the noodles.
Noodle eating directions: Keep the distance between your mouth and the bowl quite small and lead the noodles with the chopsticks step by step into your mouth producing sipping noises.
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