The Ultimate Chilled Oil Udon (made with Kaori no Kura Maru-shibori Yuzu)

Prepare the ingredients. Get out the frozen udon, the egg, and any mushrooms you like for the accompanying soup (oyster mushrooms here).

Make the sauce. Put 1 1/2 tablespoons of yuzu ponzu in a bowl.

Add 1/2 teaspoon of chicken stock powder to the same bowl for umami, add sugar for richness, and add a pinch of salt.

Add 1 tablespoon of sesame oil, 5g of grated garlic, and freshly ground black pepper, mix, and chill the sauce thoroughly in the refrigerator.

Make the soup. Tear about 30g of mushrooms (oyster mushrooms) into bite-sized pieces and put them in a deep cup.

Pour 180cc of water into the cup and add 1/2 teaspoon of chicken stock powder and 1 teaspoon of yuzu ponzu. The citrus tartness of the ponzu gives it a hot and sour soup character.

Crack the egg, set the yolk aside for the udon, and put the leftover white into the soup cup. The white holds together, so loosen it lightly with chopsticks.

Put the soup cup in the microwave without plastic wrap and heat for 1 minute 40 seconds.

Microwave the frozen udon for 3 1/2 to 4 minutes.

Add long green onion and chili oil to the heated soup to finish the hot and sour soup.

Rinse the microwaved udon thoroughly in ice water to firm it up, then squeeze out the water firmly. Leftover water makes the flavor dull.

Put the udon into the ice-cold sauce, toss thoroughly to coat, gather it in a bowl, and top with the egg yolk. Sprinkle lightly with ichimi togarashi to taste and it's done.