Chilled Udon with Eggplant and Pork Shabu-Shabu

Name: Chilled Udon with Eggplant and Pork Shabu-Shabu
Yield: Serves 2 servings
Ingredients: 2 packs frozen udon noodles; 7 oz (200 grams) thinly sliced pork for shabu-shabu; 2 eggplants; 1 myoga (Japanese ginger); Some daikon sprouts (kaiware); Sudachi (Japanese citrus), optional; 2/3 cup dashi stock (150 ml); 2 1/2 tablespoons light soy sauce with kelp dashi; 2 tablespoons mirin; 2 teaspoons white miso; 1 clove ginger, juiced; 1 tablespoon ground white sesame seeds

CoralShore @cook_40363697

Enjoy cold udon noodles with a smooth texture! The sauce tastes like a blend of mentsuyu, white miso, and ground sesame seeds. Feel free to change up the toppings as you like.

Recipe background: I created this by adapting my homemade somen dipping sauce.

Featured on Instagram: coral.shore
https://www.instagram.com/coral.shore/

Enjoy cold udon noodles with a smooth texture! The sauce tastes like a blend of mentsuyu, white miso, and ground sesame seeds. Feel free to change up the toppings as you like.

Recipe background: I created this by adapting my homemade somen dipping sauce.

Featured on Instagram: coral.shore
https://www.instagram.com/coral.shore/

CoralShore @cook_40363697

Enjoy cold udon noodles with a smooth texture! The sauce tastes like a blend of mentsuyu, white miso, and ground sesame seeds. Feel free to change up the toppings as you like.

Recipe background: I created this by adapting my homemade somen dipping sauce.

Featured on Instagram: coral.shore
https://www.instagram.com/coral.shore/

Enjoy cold udon noodles with a smooth texture! The sauce tastes like a blend of mentsuyu, white miso, and ground sesame seeds. Feel free to change up the toppings as you like.

Recipe background: I created this by adapting my homemade somen dipping sauce.

Featured on Instagram: coral.shore
https://www.instagram.com/coral.shore/

Saved

Ingredients

Serves 2 servings

2 packsfrozen udon noodles
7 oz (200 grams)thinly sliced pork for shabu-shabu
2eggplants
1myoga (Japanese ginger)
Some daikon sprouts (kaiware)
Sudachi (Japanese citrus), optional
2/3 cupdashi stock (150 ml)
2 1/2 tablespoonslight soy sauce with kelp dashi
2 tablespoonsmirin
2 teaspoonswhite miso
1 cloveginger, juiced
1 tablespoonground white sesame seeds

Saved

Steps

1

Prep: Slice the myoga into thin rounds.
2

In a pot, combine the dashi stock, light soy sauce with kelp dashi, and mirin. Bring to a boil, then let it simmer briefly to cook off the alcohol. Cool completely.
3

Once cooled, add the remaining sauce ingredients (white miso, ginger juice, ground sesame seeds) and mix well.
4

Bring a pot of water to a boil, then turn off the heat. Add the pork slices and let them cook in the residual heat until just done. Remove and cool in ice water, then drain well.
5

Cut the eggplants lengthwise into 6 strips each, then reassemble them into their original shape. Brush the skin with a little salad oil (not included in ingredient list), and wrap each eggplant in plastic wrap.
6

Microwave the wrapped eggplants at 600W for 2 minutes. Cool them in ice water while still wrapped.
7

Defrost the frozen udon noodles in the microwave, then chill in ice water and drain well.
8

Arrange the udon noodles, pork, and eggplant in serving bowls. Pour the sauce from step 3 over the top, then garnish with myoga, daikon sprouts, and sudachi if desired.