1. Cold Tempura Udon
Ingredients (1 serving)
・6.3 oz (180g) Udon noodles
Cold udon soup
・0.3 cup (70ml) Ice water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tsp Sugar☆
・A pinch of Dashi powder☆
Tempura
・2.8 oz (80g) Corn (Corn removed from the core)
・1.7 oz (50g) Eggplant
・1.7 oz (50g) Green bell pepper
Tempura batter
・2.5 tbsp Flour★
・1 tbsp Potato starch★
・3 tbsp Water★
・Oil for frying
・Grated daikon
Direction
1. Mix ☆ to make udon soup. Put it in the fridge until the time to serve.
2. Cut vegetables for tempura. Make batter by mixing ★.
3. Dip vegetable in the batter, then fry in oil. (Corn: 2 minutes on each side / Eggplant: 1.5 minutes on each side / Green bell pepper: 1 minute on each side)
4. Boil udon noodles in boiling water. After draining hot water, wash it with cold water. Drain well.
5. Place udon, udon soup, and tempura in a bowl. Finish by topping with grated daikon.
2. Cold Chicken Katsu Udon
Ingredients (1 serving)
・6.3 oz (180g) Udon noodles
Cold udon soup
・0.3 cup (70ml) Ice water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tsp Sugar☆
・A pinch of Dashi powder☆
Chicken katsu
・5.3 oz (150g) Chicken thigh
・A pinch of Salt and pepper
・1 tbsp Flour
・1 tbsp Flour◇
・1 tbsp Beaten egg◇
・1/2 tbsp Water◇
・Panko
・Oil for frying
Mentsuyu jelly
・3 g Gelatin
・20 ml Warm water
・0.6 cup (140ml) Water
・2 tbsp Soy sauce★
・2 tbsp Mirin★
・1 tsp Sugar★
・1/2 tsp Dashi powder★
Topping
・Tomato
・Shiso leaves
Direction
1. Mix ☆ to make udon soup. Put it in the fridge until the time to serve.
2. Sprinkle salt and pepper on chicken. Thinly coat it with flour. Make batter by mixing ◇. Dip the pork in the batter, then coat it with panko. Fry in oil for 4 minutes on each side.
3. Make mentsuyu jelly. First mix ★ in a small bowl. In a separate bowl, mix warm water with gelatin. Combine these two. Stir to combine. Chill and harden in the fridge.
4. Boil udon noodles in boiling water. After draining hot water, wash it with cold water. Drain well.
5. Cut chicken katsu. Place udon, udon soup, and katsu in a bowl. Finish by topping with mentsuyu jelly, tomato, and shiso leaves.
