Begin by pressing 400 grams of firm tofu for 20 minutes to remove excess water. Cut the tofu into 1cm thick slices.

Prepare a breading station with flour, beaten eggs, and breadcrumbs in separate bowls. Season each with a pinch of salt and pepper.

Dredge each tofu slice in flour, dip in beaten egg, and then coat in breadcrumbs.

Heat vegetable oil in a pan over medium heat. Fry the breaded tofu until golden on both sides. Drain on paper towels.

For the udon noodles, cook 400 grams of udon according to package instructions. Drain and set aside.

Prepare the teriyaki sauce by mixing 4 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons sake, and 1 tablespoon sugar in a small pan. Heat until the sugar dissolves. Set aside.

Toss the cooked udon noodles in the teriyaki sauce and heat through.

For the pickled carrots and courgette, use a vegetable peeler to create ribbons. Pickle in a mixture of 1 cup vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 teaspoon salt for at least 30 minutes.

Serve the breaded tofu on top of the teriyaki udon noodles. Accompany with the pickled ribbon carrots and courgette on the side.