Chilled Udon with Bean Curd and Salad
Posted December 11th, 2009 in Food No Comments »Summer food! This cold udon noodle chills you out… Enjoy with lots of ice cubes 🙂
<Chilled Salad Udon>
- 1 pack udon noodle
- 5 tbs soy sauce
- 2 tbs mirin
- 1 tbs dashi powder (fish stock)
- 1~2 inari sushi skin
- salad (lettuce, tomatoes etc)
- Shredded nori (kizami nori)
- Prepare tsuyu sauce – Bring 400cc water, soy sauce, mirin and dashi powder to boil in a sauce pan. Stir, and simmer for 1,2 minutes. Remove from the heat and let it cool down. You can keep this sauce in the fridge until needed.
- <Frozen udon> Boil frozen udon in a sauce pan. Drain into a bowl of cold water. Drain the noodle. <Dry udon> Boil water in a sauce pan. Drop dry udon noodle into the water, and cook until the noodle is done. Stir consistently. Drain into a bowl of cold water. Drain the noodle.
- Prepare salad – Shred lettuce, slice tomatoes .. Shred inari skin.
- In a serving bowl, arrange drained noodle, salad and inari skin. Drop few ice cubes and top with shredded nori. You can pour tsuyu sauce over, or serve separately as a dipping sauce.
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