Oroshi udon literally means grated udon. That’s not that the noodles are grated, but because some grated daikon radish (oroshi daikon) garnishes them. It’s very refreshing and many Japanese style fast-food offer this dish : chilled udon noodles, grated daikon and tsuyu sauce.
細うどん hosoi udon, thin udon noodles. They are said to be Kyoto style udon, but they are popular in Osaka too. I think thicker udon is better for Winter dishes and these are more refreshing.
The grated daikon radish, cut negi leek greens a few flakes of togarashi chili.
I made a fish flake dashi (recipe here), flavored with soy sauce and a little brown sugar. Served chilled.
That’s a long tittle, but I think that explains the concept. Yet, it’s not complete as the frittata is filled with creamy cheezy sauce.
Then as I had a lot, I’ve served also some braised radicchio as a side with Bulldog sauce (Japanese fruity Worcester).
A radicchio. Slice it and braise it in a little olive oil, till it caramelizes :
Sage flavored fluffy frittata :
Blend 1/4 cup water with a dozen of leaves of fresh sage roughly cut. Add an egg and 2 tbs of potato starch, a little salt. Blend again. Cook the foamy mix both sides in a small frying pan. It’s about 1/2 cm thick. You will enjoy a sage fragrance in the air while it cooks.
My fav’ creamy cheezy sauce. I’ve cooked it 2 minutes to take away excess alcohol contained in the sakekasu (sake lees) and added a little sugar.
The crepe is filled with the veggies, the sauce, rolled. Reheated and cut.