UDON ~~~ recipe gateway: this post's link shares recipes from, "harumi’s japanese home cooking". KAKE UDON aka SU UDON bowl constructs and recipes needed for such included + misc info and a different perspective http://www.lafujimama.com/2010/06/how-to-make-handmade-udon-noodles-its-easier-than-you-might-think/ + a recipe identical to my own grandmother's http://www.justonecookbook.com/how-to/mentsuyu-noodle-soup-base/ [Japan] [Harumi Kurihara] [cookbookmaniac]
1. Wrap the tofu in a paper towel, put a weight on top, and let it stand for about 20 minutes to drain.<br /><br />2. Cut the tofu into 6 pieces, wipe moisture well from the surface and deep-fry them in heated oil.<br /><br />3. When the tofu starts floated and becomes golden brown, it's done.<br /><br />4. Put some condiments such as grated daikon radish, grated ginger, chopped Japanese leek, and chopped spring onion on the tofu, and pour on the soy sauce.