Zaru Udon (Cold Udon with Homemade Dipping Sauce)

• porcije: 2 servings
• aktivno vrijeme: 5 minutes
• ukupno vrijeme: 20 minutes

Sastojci

100 ml dashi stock

20 ml Japanese soy sauce (koikuchi shoyu)

20 ml mirin

1 tsp sugar

2 portions udon noodles

kizami nori (shredded nori) (optional garnish)

1 tsp wasabi paste

1 tsp ginger root (grated)

2 tbsp tempura flakes (tenkasu)

2 tbsp finely chopped green onions

Upute

Take a small pan and add 100 ml dashi stock, 20 ml Japanese soy sauce (koikuchi shoyu) and 20 ml mirin. Boil for 1 minute to burn off the alcohol in the mirin and add 1 tsp sugar. Mix until the sugar has dissolved.

Take the pan off the heat, pour the dipping sauce into a heatproof jug and leave to cool. Once cool to the touch, you can transfer it to the refrigerator. Tip: Mixing will help it cool faster.

Cook 2 portions udon noodles according the the instructions on the packaging. Once cooked, pour the udon into a strainer to drain and rinse with cold running water. Drain once more and place the sieve over a bowl, add a few ice cubes to make the udon extra cold.

Take two small plates and to each one, add 1/2 tsp wasabi, 1/2 tsp grated ginger, 1 tbsp tempura flakes and 1 tbsp chopped green onion (all extras are optional).

Place each serving of udon on a "zaru" and sprinkle with kizami nori. (You can use a bamboo sushi mat on a plate if you don't have a zaru.)

Serve each portion of udon with a cup of cold mentsuyu dipping sauce and the small plate of ingredients to flavor the sauce.