Kayaku Udon (Noodles with Vegetables)

Mrs. Takeo Isoshima

• SERVINGS 4 – 6
• 1 pkg. noodles
• 6 cups prepared dashi
• 1 bamboo shoot, sliced thin
• 3 or 4 canned Japanese mushrooms sliced thin, lengthwise
• 1 carrot, sliced thin
• 1/2 kamaboko, sliced thin
• A little horenso, or shingiku, boiled and cut in 1 1/2 in. lengths
• 1 sheet nori, toasted and cut in 1 in. squares
• Green onions for yakumi

Cook noodles in about 2 qts. boiling water. When done, drain in a colander and run cold water over the noodles.

Kayaku for Noodles:
Put 1/2 cup prepared stock or liquid from mushrooms into a saucepan. Add carrots and cook for 5 minutes. Then add mushrooms, bamboo shoots, 1 tablespoon shoyu, 1/4 teaspoon salt, 1 tablespoon sugar, and 1/4 teaspoon gourmet powder. Cook about 3-4 minutes or until shoyu is absorbed.

Divide noodles in individual bowls with covers. Arrange kamaboko, carrots, takenoko, mushrooms, and horenso nicely on top of noodles. Pour boiling dashi over the ingredients, place 2 pieces of nori squares and cover the bowls.

Serve hot with chopped green onions.