Udon with Vegetable and Shrimp Fritters

On March 11, the beautiful and talented Mihoko Pollard visited our kitchen and taught us a simple udon dish with a vegetable fritter.  She cut onion, carrot, potato, and zucchini into 2 inch sticks then mixed in flour, water, salt, egg, and some special Japanese seafood seasoning that I couldn't get the name of  (does anyone out there know?).  She made some vegetarian fritters for the non-meat eaters and allergic people, then added small pieces of shrimp to the batter and fried up the rest of the mixture.
The broth also contained some seafood stock, soy sauce and the mysterious Japanese ingredient.  It was very simple and soothing.  We loved the crispy fritter against the chewy udon.

Many thanks to guest chef Mihoko Pollard!