Saturday, February 03, 2007

Japanese Chilled Udon

Hello everyone from the long breakkkk...

In the event of a 30-degree-day in Melbourne, I made myself a delicious Japanese-style dish which is super easy and cheap to make. (You can find more background story of why-so here.)

Serves one!


  1. 1 Pack of Udon
  2. 1/2 cup of diluted Tempura sauce/Japanese chilled noodle sauce (Can be purchased at Asian Groceries, please dilute as instructed on the package. Tip: if what you are using is tempura sauce, add a little bit more water then instructed - e.g. if it is the ratio is 1:3, try 1:3.5 or 1:4 instead.)
  3. Nori, thinly chopped (optional)
  4. Wasabi (optional)
  1. Cook the Udon in water - as instructed in the package, but you can leave out all the seasonings if it is advised on the package.
  2. While you are waiting for the udon to be cooked, dilute the tempura/chilled noodle sauce as instructed and then pop it into the freezer for cooling.
  3. Drain the udon's cooking water, splash and soak it with cold water until it's cold like water temperature.
  4. Put the udon into the freezer for several minute to speed up the cooling process.
  5. Five minutes later, serve the udon and sauce in separated bowl/dish.
  6. Dip the udon into the sauce when eating it.


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1 comment:

D said...

That's easy enough!