1. Cold Sukiyaki Beef Udon Noodles
Ingredients (for 1 serving)
・6.3 oz (180g) Boiled udon noodles
Mentsuyu
・0.3 cup (70ml) Water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tsp Sugar☆
・1/4 tsp Dashi powder☆
Sukiyaki beef
・3.5 oz (100g) Thinly sliced beef
・1 tbsp Sake★
・1 tbsp Soy sauce★
・1 tbsp Mirin★
・1/2 tbsp Sugar★
Topping
・Minced green onion
・Egg yolk (Porched egg)
Direction
1. Make mentsuyu by mixing ☆. Keep chilled in the refrigerator.
2. In a frying or pot, stir-fry beef and season it with ★.
3. Boil udon noodles according to the package, drain, and wash with cold water.
4. Drain the udon thoroughly before placing on a plate. Place beef on top of it. Top with egg and green onion, if desired.
5. Pour cold mentsuyu on udon. Add more mentsuyu to taste as you eat.
2. Cold Ramen Salad (Hiyashi-chuka)
Ingredients (for 1 serving)
・4.6 oz (130g) Ramen noodles (raw)
・1.7 oz (50g) Cucumber
・1.7 oz (50g) Tomato
・1 oz (30g) Ham
・1 oz (30g) Crab sticks
・1 Egg
・1/2 tsp Sugar
・1/2 tsp Oil
Noodle sauce
・1 tbsp Soy sauce☆
・1 tbsp Rice vinegar☆
・1/2-1 tbsp Sugar☆
・1 tsp Sesame oil (or Vegetable oil)☆
・1/3 tsp Chicken stock powder☆
Direction
1. Make a very thin omelette with a little oil. Cool a little, and shred it.
2. Shred cucumber, tomato, ham, and crab sticks.
3. Boil ramen noodles, drain, and wash with cold water.
4. Drain the noodles thoroughly before placing on a plate. Place all the ingredients on top. Pour the sauce.
3. Cold Egg Somen Noodles
Ingredients (for 1 serving)
・3.5 oz (100g) Somen noodles (dried)
・1 Egg
Mentsuyu
・0.3 cup (70ml) Water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tsp Sugar☆
・1/4 tsp Dashi powder☆
Topping
・Dried bonito flakes
・Minced green onion
Direction
1. Make mentsuyu by mixing ☆. Keep chilled in the refrigerator.
2. Make a onsen egg. First boil 4.2 cups (1000ml) water in a pot. Once boiling, be sure to remove from heat and add 0.8 cup (200ml) water. Immediately add eggs and cover. Wait 13 minutes.
3. Boil somen noodles, drain, and wash with cold water.
4. Drain the somen thoroughly before placing on a plate. Pour mentsuyu, and top with onsen egg, minced green onion, and bonito flakes.
4. Cold Dandan Udon Noodles
Ingredients (for 1 serving)
・6.3 oz (180g) Boiled udon noodles
Stir-fried meat
・2.5 oz (70g) Ground pork
・2 tsp Minced green onion☆
・1 tsp Grated garlic☆
・1 tsp Grated ginger☆
・1 tsp Sesame oil☆
・2 tsp Sake★
・2 tsp Soy sauce★
・1 tsp Sugar★
・1/2 tsp Miso paste★
・A pinch of Chili pepper★
Soup
・1.5 cups (350ml) Water◇
・2 tbsp Peanut butter◇
・1 tbsp Miso paste◇
・1/2 tbsp Sesame oil◇
・1/2 tbsp Ground sesame◇
・1 tsp Chicken stock powder (or Other type of stock powder)◇
・1/2 tsp Rice vinegar◇
Topping
・1 oz (30g) Bok choy
・Beni shoga (Red pickled ginger)
Direction
1. Make soup by mixing ◇. Keep chilled in the refrigerator.
2. Put ☆ in a frying pan. Warm for a while, and cook ground pork with it. Season it with ★. Stir-fry until all liquid is absorbed.
3. Boil udon noodles, drain, and wash with cold water. (Boil bok choy together.)
4. Drain the udon thoroughly before placing on a plate. Pour the soup, and top with seasoned meat and boiled bok choy.
5. Traditional Style Cold Soba Noodles
Ingredients (for 1 serving)
・3.2 oz (90g) Soba noodles (dried)
Mentsuyu
・0.3 cup (70ml) Water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tsp Sugar☆
・1/4 tsp Dashi powder☆
Kitsune (sweet and salty fried tofu)
・1 sheet of Thin deep-fried tofu
・0.4 cup (100ml) Water★
・1.5 tsp Sake★
・1.5 tsp Soy sauce★
・1.5 tsp Sugar★
・1.5 tsp Mirin★
・1/3 tsp Dashi powder★
Tenkasu (Fried dough)
・2 tbsp Flour◇
・2 tbsp Water◇
・1/3 tsp Rice vinegar◇
・Oil for frying
Topping
・Cucumber
・Kamaboko (boiled fish paste)
・Wakame seaweed
Direction
1. Make mentsuyu by mixing ☆. Keep chilled in the refrigerator.
2. Make kitsune. Put ★ in a pot or frying pan. Warm and stir well. Cook thin fried tofu with the soup. Cook, turning over, until all liquid is absorbed. Let cool before cutting into strips.
3. Make tenkasu. Mix ◇ in a bowl. Using a whisk, drop the batter into the oil one drop at a time. Fry them until light golden brown.
4. Shred cucumber and kamaboko. Pour hot water to dried wakame seaweed, and drain.
5. Boil soba noodles, drain, and wash with cold water.
6. Drain the soba thoroughly before placing on a plate. Pour mentsuyu, and place all the ingredients on top.
6. Cold Shoyu Ramen
Ingredients (for 1 serving)
・4.6 oz (130g) Ramen noodles (raw)
Soup
・0.2 cup (50ml) Hot water☆
・2 tsp Chicken stock powder☆
・1/2 tsp Sugar☆
・1.5 cup (350ml) Water★
・1.5 tsp Soy sauce★
・1 tsp Sesame oil★
・1/4 tsp Salt★
Topping
・Chashu pork
・Boiled egg
・Minced green onion
・Menma (Seasoned bamboo shoot)
Direction
1. Make ramen soup by mixing ☆. (It’s better to dissolve ☆ with hot water first, then add ★.) Keep chilled in the refrigerator.
2. Boil ramen noodles, drain, and wash with cold water.
3. Drain the noodles thoroughly before placing on a plate. Pour ramen soup, and top with chashu pork, boiled egg, minced green onion, and menma.
