Chilled Shabu-Shabu Pork and Onion Salad Udon with White Dashi

Name: Chilled Shabu-Shabu Pork and Onion Salad Udon with White Dashi
Yield: Serves 2 servings
Ingredients: 2 packs frozen udon noodles; 4 oz (120 g) thinly sliced pork loin (for shabu-shabu); 1/4 onion; 2 shiso leaves; 1 –2 stalks green onion (scallion); 1/4 cup tempura flakes (about 4 tablespoons); 2 packets (0.1 oz/3 g each) bonito flakes; 1/2 cup white dashi (about 100 ml); 1 1/4 cups water (about 300 ml)

ヤマキ @cook_40104315

A refreshing salad-style udon dish that's perfect for hot days! Even when you don't have much of an appetite, you can easily enjoy these light and cool noodles.
Recipe Background:
Chilled udon is made even better with white dashi! This time, I paired crisp onions with thinly sliced pork to create a salad udon inspired by shabu-shabu. Topped with crunchy tempura flakes and savory bonito flakes, this dish is light yet full of rich flavor and aroma.

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Ingredients

Serves 2 servings

2 packsfrozen udon noodles
4 oz (120 g)thinly sliced pork loin (for shabu-shabu)
1/4onion
2shiso leaves
1–2 stalks green onion (scallion)
1/4 cuptempura flakes (about 4 tablespoons)
2 packets(0.1 oz/3 g each) bonito flakes
[A]
1/2 cupwhite dashi (about 100 ml)
1 1/4 cupswater (about 300 ml)

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Steps

1

Use white dashi for this recipe.
2

Mix together the ingredients for [A] and chill in the refrigerator.
3

Bring about 3 1/2 cups (800 ml) of water (not included in ingredient list) to a boil in a pot. Add 1 tablespoon of sake (not included in ingredient list), reduce to low heat, and quickly cook the pork until it changes color.
4

Drain the pork in a colander, pat dry, and let cool.
5

Heat the udon noodles in the microwave according to package instructions, then rinse thoroughly under cold water to chill.
6

Thinly slice the onion and soak in water for about 5 minutes, then drain. Slice the green onion thinly.
7

Arrange half of the udon, shiso, onion, and pork in each bowl. Pour the chilled [A] mixture over the top, then add tempura flakes, bonito flakes, and green onion.