Chilled Tanuki Udon

Instructions

1. Prepare the udon noodles
   Bring a large pot of water to a boil. Cook the udon noodles according to package instructions, usually 2-3 minutes for fresh udon. Drain immediately and rinse under cold running water until completely chilled. Drain well and set aside.
2. Make the dipping sauce
   In a bowl, combine the mentsuyu and cold water. Stir well and refrigerate until ready to use. This cold tsuyu sauce will be used for dipping or pouring over the noodles.
3. Prepare the toppings
   Chop the green onions finely. Cut the nori sheets into thin strips. If your tempura crumbs are not fresh and crispy, you can briefly toast them in a dry pan over medium heat until they regain their crispness, but be careful not to burn them.
4. Assemble the dish
   Divide the chilled udon noodles among four serving bowls. Pour some of the cold tsuyu sauce over each portion, or serve it on the side for dipping. Top generously with tempura crumbs, green onions, grated ginger, and nori strips.
5. Finish and serve
   Sprinkle each bowl with toasted sesame seeds. Serve immediately with shichimi togarashi on the side for those who enjoy a spicy kick, and lemon wedges for a citrusy freshness. Enjoy as a cooling meal on hot summer days.