- Boil the udon in water for three minutes with occasional stirring, then drain and place in a bowl.
- Remove the roots of the enoki mushrooms and cut into half.
- Boil water in a pot, then add sauce ingredients and enoki mushroom. Beat the eggs and once the water is boiling again, add them to the pot along with the potato starch water.
- Serve the contents of the pot on top of the cooked udon, then add white radish and preserved plum as toppings. Tips: You may add thinly-sliced seaweed, wasabi, or other kinds of mushrooms as additional toppings.
Kumai Sanuki Frozen Udon 2 servings
Enoki mushrooms 1/3 pack (70g)
Eggs 2 pieces
White Radish Sprouts to taste
Umeboshi Preserved Plum 1 piece
Dashi Fish Stock Powder 2 teaspoons
Soy Sauce 1 tablespoon
Mirin Sweet Sake 2 tablespoons
Cooking Sake 2 tablespoons
Salt 1 teaspoon
Potato Starch Mixed In Water (Potato Starch 1 and ½ tablespoons +Water 3 tablespoons)