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15minutes
Place hojicha and salted kelp in a bowl and set aside.
After thawing the frozen udon noodles, cool them under running water and drain them.
Peel off the skin and put the grated radish in a bowl.
Lightly drain the grated radish, add soy sauce and vinegar, and mix.
Add 2 udon noodles and seasoned grated radish to 1.
Finished with tenkasu, mentaiko, and shredded perilla leaves.
・You can substitute your favorite tea such as barley tea instead of hojicha.
・Thawing of frozen udon varies depending on the type, but basically it can be thawed at 600W in about 2 and a half minutes.
・You can use ponzu instead of soy sauce and vinegar.
・You can adjust the amount of soy sauce to your liking.
・By tearing off the perilla leaves and adding them, the aroma stands out even more.
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