① Add soy sauce and mirin to 600cc of water (you can also use alkaline water), add shaved Bonito flakes and dried sardines, and heat on the stove. Once it boils, reduce the heat to low and let the alcohol from the mirin evaporate, then strain it. Then, let it cool.

② Remove the abalone from the shell, cut the edges, divide into 8 pieces, and deep fry in tempura batter. Peel off only the white core part with a grater.
③Boil the Inaniwa udon, then transfer to cold water and drain in a colander.

④ Remove only the red core of the red core radish.

⑤To make the Red Fuji, wrap cellophane around the inside of a funnel, paste grated red daikon radish on top, add boiled Inaniwa udon noodles inside and press well, then drop into a serving dish and remove the cellophane.
⑥Add grated ginger and finely chopped green onions as condiments.
7. Use deep fried abalone tempura scraps (tanuki).
⑧ Serve as bukkake noodles.