These two dishes make a nice Japanese combination. We recommend being generous with the soy sauce in the Udon dish. The kale doesn't wilt as dramatically as spinach does, so chop it in 1/2-1 inch long pieces, removing the stems, and let it simmer long enough to give it a nice texture. The salad is even easier than the book says, but try to make it in advance so it has time to chill (at least an hour) and do be generous with salt. For best results, serve on cute Japanese dishes and eat with Japanese chopsticks. Kawaii!
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