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Use portion Sanuki dried udon noodles.
Prepare 〇 Mentsuyu.
You need to prepare 〇 Shiro-dashi.
Provide 〇 Water.
Prepare Aburaage.
Use Shiso leaves, myoga ginger or green onion.
You need Bonito flakes and nori seaweed (required).
Provide Sesame seeds (required).
You need to prepare Yuzu pepper.
You need Grated ginger.
Prepare umeboshi worth Umeboshi paste.

Short Tips:

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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!!.

It also seasons the udon noodles, giving this dish a delicious flavor! Udon noodles with sesame dipping sauce (gomadare udon) This is the simplest of cool, light summer lunches. I served it with a side of spinach blanched in the water used for the udon and some quickly pan-seared tofu — if weather really won't permit standing at the stove any longer, though, cold tofu would be delicious too. Hot or cold - your choice. Recently I made these udon noodles for dinner & served them hot.

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