Chilled Udon Noodles with Sauce

Name: Chilled Udon Noodles with Sauce
Yield: 1 serving
Cuisine: American
Ingredients: 1 portion Sanuki dried udon noodles; 10 grams 〇 Mentsuyu; 10 grams 〇 Shiro-dashi; 100 ml 〇 Water; 1/2 Aburaage; 1 Shiso leaves, myoga ginger or green onion; 1 Bonito flakes and nori seaweed (required); 1 dash Sesame seeds (required); 1 Yuzu pepper; 1 Grated ginger; 1 umeboshi worth Umeboshi paste

cookpad.japan @cookpad_jp

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.

Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.
I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.
If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.

cookpad.japan @cookpad_jp

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.

Saved

Ingredients

1 serving

1portion Sanuki dried udon noodles
10 grams〇 Mentsuyu
10 grams〇 Shiro-dashi
100 ml〇 Water
1/2Aburaage
1Shiso leaves, myoga ginger or green onion
1Bonito flakes and nori seaweed (required)
1 dashSesame seeds (required)
1Yuzu pepper
1Grated ginger
1umeboshi worth Umeboshi paste

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Steps

1

Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
2

Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
3

Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
4

Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
5

Try it with the grated ginger, umeboshi paste and yuzu pepper! I cut up the nori seaweed in the photo, but you can shred it with your hands.
6

This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!