Noodles with Fried Bean Curd 　　　　(Kitsune Udon)
1 lump udon noodles, steamed or frozen
1/4 piece fried bean curd (aburaage)
30g spinach (hourenso)
20g boiled fish paste, colored (akaita)
10g spring leek (negi)			udon, steamed	aburaage
bonito or kelp soup (dashi)
light soy sauce (usukuchi)
sake
sugar (satou)
			akaita
1. Dip fried bean curd in hot water, and cut in triangular. Boil the curd strips with soup, sake, sugar and light soy sauce. 2. Boil well washed spinach, and cut to 2cm thickness. 3. Remove base board of boiled fish paste, and cut to 5mm pieces. 4. Cut leek in small pieces. 5. Boil Udon noodle with hot soup with sake and light soy sauce. 6. Serve Udon noodle in a bowl. Put spinach, boiled fish paste, fried bean curd and leek on it, and pour hot soup over ingredients.