1 packet dry udon
1 packet naruto maki
1 packet inari ajitsuke
1 packet dashi stock powder
green onion for garnish
2. Remove 2 slices of inari ajitsuke from the packet, squeeze excess liquid off inari ajitsuke. Or you can leave it as is.
3. Defrost and slice naruto maki to your preferred thickness. Once water is boiling, place naruto maki into the water and let it cook until it floats, remove from boiling water. Or you can leave it for later and drop them into liquid dashi stock to enhance the flavour of naruto maki.
4. Toss the dry soba noodles into the boiling water and let it cook for 3 to 5 minutes until the noodles are cooked through or al dente. Drain the noodles and place them in a ready to serve bowl.
5. Mix the dashi stock powder (please adjust accordingly to your taste preferences) in a pot with some water and bring to a boil.
6. Once it boils, turn off the heat and pour the soup stock into the bowl of noodles. Add the inari ajitsuke on top and garnish with some sliced green onions.
Yum-yum! Itadakisamu!