Zaru Udon (Cold Udon) ざるうどん

Ingredients

• 2 servings udon noodles
• plenty water for cooking
• ½ cup kaeshi (*1)
• 1½ cup dashi (*2)
• shredded nori seaweed
• tenkasu
• finely chopped scallions
• grated ginger
• thinly sliced myoga
• sesame seeds

Steps

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the udon noodles and cook according to package instructions (usually 10–12 minutes for dried, a couple minutes for fresh/frozen). *3

3. 3

   Stir occasionally to prevent sticking.

4. 4

   Once cooked, immediately drain and rinse the noodles under cold running water to stop them cooking further.

5. 5

   Rub the noodles gently while rinsing to remove excess starch.

6. 6

   For extra chill, place noodles in a bowl of ice water for 1–2 minutes, then drain well. *4

7. 7

   Dilute 1/2 cup of kaeshi with 1 1/2 cups of dashi and chill until ready to serve. *5

8. 8

   Chop scallions and myoga finely. Grate fresh ginger.

9. 9

   Arrange toppings on a small plate so each person can add them to the dipping sauce as desired.

10. 10

    Place the cold, drained noodles on a bamboo mat (zaru) or plate.

11. 11

    Sprinkle with shredded nori for garnish.

12. 12

    Arrange toppings on a small plate and serve with the dipping sauce.