Caesar Salad Udon

Name: Caesar Salad Udon
Yield: 3 servings
Cuisine: American
Ingredients: 3 servings Udon noodles; 16 Shrimp; 1 squid's worth Squid (I used a variety called Japanese Flying Squid); 3 Green leaves; 1/4 Carrot; 1 bag Mixed baby salad leaves; 9 Cherry tomatoes; 3 Soft-poached egg; 1 Parmesan cheese; 90 ml Mentsuyu; 150 ml Caesar salad dressing; 1 Bay leaf; 1 tbsp Salt

cookpad.japan @cookpad_jp

I once ate a caesar salad udon at a chain udon restaurant, and it was so delicious that I recreated the dish with seafood.

Be careful not to overcook the seafood. For 3 servings. Recipe by Cooking S Papa

I once ate a caesar salad udon at a chain udon restaurant, and it was so delicious that I recreated the dish with seafood.

Be careful not to overcook the seafood. For 3 servings. Recipe by Cooking S Papa

cookpad.japan @cookpad_jp

I once ate a caesar salad udon at a chain udon restaurant, and it was so delicious that I recreated the dish with seafood.

Be careful not to overcook the seafood. For 3 servings. Recipe by Cooking S Papa

I once ate a caesar salad udon at a chain udon restaurant, and it was so delicious that I recreated the dish with seafood.

Be careful not to overcook the seafood. For 3 servings. Recipe by Cooking S Papa

Saved

Ingredients

3 servings

3servings Udon noodles
16Shrimp
1squid's worth Squid (I used a variety called Japanese Flying Squid)
3Green leaves
1/4Carrot
1 bagMixed baby salad leaves
9Cherry tomatoes
3Soft-poached egg
1Parmesan cheese
90 mlMentsuyu
150 mlCaesar salad dressing
For prepping the shrimp:
1Bay leaf
1 tbspSalt

Saved

Steps

1

Pour 1000 ml of water into a pot. Add 1 tablespoon salt (unlisted) and a bay leaf. Devein but do not peel the shrimp, and add into the water. Heat for 20 seconds, and turn the heat off.
2

Let cool. Once cooled, peel the shrimp and remove the tail and legs. Chill in the fridge. Separate the squid's body and head, and cook for 20 seconds in boiling water. When done, soak in cold water.
3

Julienne the carrot. Tear the baby leaves into bite-sized pieces. Remove the stem from the cherry tomatoes and cut into fourths.
4

Cook the udon until it reaches its desired firmness. Make sure to drain and rinse the udon in cold water to firm up before checking its tenderness.
5

Transfer the udon onto a serving dish, and pour over the mentsuyu. Dish up the vegetables and scatter on some parmesan cheese. Arrange the shrimp and squid.
6

Crack the soft-poached egg into the center, and enjoy.