Hiyashi tanuki udon (chilled)
SERVES: 3 DIFFICULTY: Medium COOKING TIME: 15 minutes
Bright colours = delicious flavours
- 270 g Hakubaku Organic Udon
- ice cubes
- 1 tsp (6gm) Dashi powder
- 200-300 ml water
- 20 ml soy sauce
- 20 ml mirin
- 1 tsp light brown sugar
- 4 ice cubes (or 80 ml cold water)
- 3 tbsp tempura bits (tenkasu)
- 9 slices of kamaboko (fish cake)
- 1 cucumber, julienned
- 2 tbsp dried wakame seaweed
- 3 cherry tomatoes, halved
- 100g edamame beans
- daikon radish, grated
- Grated ginger
- 2 tsp sesame oil
- 3 tbsp katsuobushi (bonito flakes)
- soft boiled eggs, halved
- kizami nori (shredded sushi nori)
- 2 tsp wasabi paste (optional)
- Mix the dashi, soy sauce, mirin and light brown sugar in a saucepan and bring to a boil on a medium heat. Allow to boil for 1-2 minutes and then remove from the stove. Place in a small jug and add ice cubes to chill it down quickly. Place in fridge to further cool.
- Soak wakame in plenty of warm water for about 5-10 minutes. Drain.
- Prepare Udon as per packet directions. Drain, rinse then place in a bowl of cold water with ice cubes. Leave to chill for 5 minutes.
- Select your topping and prepare as described. Prepare your toppings according to the instructions in the ingredient list.
- Divide the udon into serving bowls. Arrange the toppings and drizzle with sesame oil.
- Add Wasabi to the side if using, and pour the chilled dressing on top.