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)
  1. 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.
  2. <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.
  3. Prepare salad – Shred lettuce, slice tomatoes ..   Shred inari skin.
  4. 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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