GOTO UDON Japan's best-kept secret

Directions

1. To cook tomato sauce: add olive oil, onion, garlic, salt and black pepper in a frying pan, turn heat lower and saute while stirring occasionally.
2. Add the can of tomatoes, turn heat up and crush the tomatoes by pressing with a spatula.
   Turn heat down and cook for about 40 minutes, stirring occasionally.
3. Boil the Udon noodles, cut red chillis in half and remove the seeds.
   In a frying pan, add olive oil and red peppers and take the peppers out after the oil has absorbed the flavor and pungent taste of the peppers.
4. Add clams and calamari to the frying pan, pour red wine over and cook with the garlic and anchovies. Add the butter and prepared tomato sauce (step 2.) and boil them down lightly.
5. Add boiled Udon noodles and clams to the mixture. Stir in the black olives and parmesan cheese and sprinkle with olive oil to taste.

Directions

1. Put olive oil and garlic in a frying pan, place on low heat.
   When the garlic becomes aromatic, add dried mushrooms
2. Add the kombu and dried bonito flakes in the frying pan above, stir a few times, then add sake and water and turn the heat up to high.
   When it boils, turn the heat back down to low, and season with [A].
3. Boil udon noodles to a slightly firm texture
   (shorter time than indicated on the package); drain.
4. Add the udon noodles to the frying pan, and stir.
   Add salt, pepper when serving, if desired.

Directions

1. Remove stems or the hardened stalks from the mushrooms;
   cut into thin slices
2. Spread on a sieve or a flat surface covered with paper towels and sun-dry for 1 to 2 days, until the mushrooms are very crisp.
   Can be dried to your preferred crispiness.

Directions

1. Make the pesto sauce. Wash zucchinis and basil leaves. Chop the zucchinis; using a food processor or blender, add the clove of garlic, cashew nuts, basil leaves and olive oil to the zucchinis and puree. Season lightly with salt and pepper, and add 2-3 tablespoons of water if necessary to get the right fluidity as a sauce.
2. Remove the strings from string beans, cook in salted boiling water for 5 to 7 minutes. Drain, and cool under running water.
3. Take out the pods of broad beans, and peel the skin. If the pods are small they can be used without cooking, but for normal or larger sized pods, boil for about 1 minute.
4. Put udon noodles in a boiling pot of water. When it boils again, leave it boiling for 4 minutes. Drain, and let it cool under running water.
5. Heat olive oil in a frying pan, and lightly fry cashew nuts. Add the udon noodles and the pesto sauce, sauté well in low heat to warm and to have the sauce cling to the noodles. Add the string beans and broad beans, serve onto plates, sprinkle on chopped chives and a dash of ground chili.