1sheet/ 40gfried tofu (usu-age) *This can be bought from most Japanese or Chinese supermarkets
½leek
½tbspsoy sauce
½tbspsake
Spring onionoptional
Instructions
Soak the dried shiitake mushrooms in 200ml of water overnight. When you are ready to cook, take the shiitake out, cut them into quarters and keep both the shiitake water and shiitake for later.
In the meantime, peel and dice the carrot, daikon, kabocha and leek into bite-sized pieces.
Place the fried tofu in a colander and pour over boiling water from the kettle to drain the excess oil before slicing it into 1 cm strips.
In a medium saucepan, heat up the roasted sesame oil and fry the carrots, daikon and kabocha for 5 minutes. Then add the fried tofu, shiitake and leek and fry it for another 5 minutes. This is a good moment to start cooking the udon, complete instructions are on your other card. To finish off your vegetables, add the dashi, water from shiitake, soy sauce and sake and simmer until the vegetables are tender.
Once the udon have been cooked as per the instructions, divide into bowls and pour the dashi and vegetables over. You can garnish with spring onion if you like.