noodles and sauce:
1 pack fresh udon noodles
1 tbsp soy sauce
1 tbsp mirin
1/2 tsp sugar
1/2 tsp dashi
salt- to taste
toppings:
1 sheet nori seaweed
1/4 kamaboko fishcake, sliced
1 tsp red pickled ginger
1 tsp wasabi paste
1 tbsp seaweed salad mix
1 tsp tempura flakes
pinch of sesame seeds
1/2 boiled egg
To make the sauce mix the soy sauce, mirin, sugar and salt in a pan and bring the mix to the boil. Once done, add the dashi and 100ml water and stir thoroughly so that the dashi is well dissolved. Remove from the heat and place the sauce in the fridge so it cools quickly.
Begin by boiling your udon in a pan for a few minutes until soft. Drain in a colander and rinse with cold water before adding them to a large donburi bowl. Set aside.
Now it’s time to prepare our toppings. Rehydrate the seaweed salad mix in water for about 5 minutes. Slice your boiled egg and kamaboko. Once all of your toppings are ready, pour the cool sauce over the cold udon.
Add the toppings beginning with the egg, kamaboko, seaweed salad mix and nori seaweed. Once done, add the red pickled ginger, wasabi paste and sprinkle with tempura flakes and sesame seeds. Serve cold.
