Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, chilled udon noodles with sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chilled Udon Noodles with Sauce is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Chilled Udon Noodles with Sauce is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook chilled udon noodles with sauce using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chilled Udon Noodles with Sauce:
- Take 1 portion Sanuki dried udon noodles
- Prepare 10 grams 〇 Mentsuyu
- Make ready 10 grams 〇 Shiro-dashi
- Take 100 ml 〇 Water
- Get 1/2 Aburaage
- Get 1 Shiso leaves, myoga ginger or green onion
- Take 1 Bonito flakes and nori seaweed (required)
- Take 1 dash Sesame seeds (required)
- Make ready 1 Yuzu pepper
- Prepare 1 Grated ginger
- Prepare 1 umeboshi worth Umeboshi paste
Instructions to make Chilled Udon Noodles with Sauce:
- Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
- Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
- Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
- Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
- Try it with the grated ginger, umeboshi paste and yuzu pepper! I cut up the nori seaweed in the photo, but you can shred it with your hands.
- This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!
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