(each recipe serves 4-5 people)
How to prepare delicious udon:
For every bag of udon, bring 2 litres of water to a boil.
Add udon a little at a time to avoid clumping.
After bringing the noodles to a hard boil, add one cup of cold water.
Cook until soft.
Drain the noodles and rinse well with cold water.
The udon is now ready to use in many types of recipes.
Substitute soba for udon in the previously stated recipes.
Udon with dashi soup
400-500g udon, prepare as directed
30g scallion, sliced into small pieces
8 cups dashi
3-3 ½ tablespoon shoyu
1 teaspoon sea salt
1 tablespoon mirin
Season the dashi with the shoyu, sea salt and mirin.
Place the udon in a large bowl, pour the prepared dashi over the udon and add the sliced scallion.
400g udon, boil until firm and rinse with cold water
100g onion, cut into thin strips
50g carrot, cut into thin strips
100g cabbage, cut into thin strips
50g scallion, cut into thin strips
4 pieces dried shiitake, soaked in water and sliced
2 tablespoons sesame oil
3 tablespoons shoyu
Saute the vegetables in half the sesame oil
Add the remaining oil and the udon to the vegetables and saute again
Season with shoyu
Pasta salad: Use udon instead of traditional pasta
Gratin: Prepare gratin using udon and make a white sauce made with soymilk
100g soba, prepare separately
100g onion, thinly sliced
70g carrot, thinly sliced
150g cabbage, thinly sliced
80g cucumber, thinly sliced
1 tablespoon sesame oil
Saute onion, carrot, cabbage in sesame oil over high heat quickly
Allow the vegetables to cool and then mix with the prepared soba and cucumber. Pour the dressing over the mixture and garnish with parsley.
Soba Zushi/ Rolled Noodle-sushiIngredients:
300g mugwort soba, make a bundle with 50g of the soba and tie the end
½ avocado, peeled and diced
80g carrot, sliced into strips and parboiled
2 teaspoon ume paste
3 sheets of nori
Prepare soba separately and cut off the ends where tied
Place a sushi mat on the cutting board and lay a sheet of nori on it as pictured below
Spread the soba on the nori and place the ingredients on it as shown below. Roll it to make sushi roll.
150g Bifun, soak in hot water for 5 minutes, rinse quickly in cold water. Cut into 10cm pieces; mix with 1 tablespoon sesame oil.
100g cucumber, thinly sliced, 3-4cm pieces
50g carrot, thinly sliced, 3-4cm pieces
100g cabbage, thinly sliced, 3-4cm piecesDressing A
½ cup Ponzu
1 tablespoon sesame oilDressing B
2 tablespoons sesame butter
2 tablespoons mirin
2 tablespoons shiro miso
2 tablespoons water
Sliced carrots and cabbage are sprinkled with ½ teaspoon salt
Mix bifun and vegetables well
Using either dressing A or B mix with vegetables and bifun just before serving
150g bifun, soak in cold water for 10-20 minutes
50g onion, thinly sliced
50g each carrot, green pepper, thinly sliced 3-4cm
4 large dried shiitake, soak in water, cut off bottom and thinly sliced
100g cabbage, thinly sliced, 3-4cm
2 tablespoons sesame oil
½ -1 teaspoon sea salt
Saute vegetables in 1 tablespoon of sesame oil
Add the remaining sesame oil and bifun. Season with salt and pepper and saute again.
100g harusame, prepare as directed, cut into 5-6 pieces
15g wakame, soaked in water and cut in 2cm pieces
200g cucumber, thinly sliced, 4-5cm pieces
50g carrot, thinly sliced, 4-5cm pieces
1 teaspoon sesame oil
5 tablespoons ponzu
1-2 tablespoon sesame oil
1 tablespoon white sesame, roasted and lightly ground
Saute carrot lightly
Mix all ingredients and seasonings
Chinese Style Soup with HarusameIngredients:
80g onion, thinly sliced
70g Chinese cabbage, thinly sliced
50g harusame, cut into 10cm pieces
5 large dried shiitake, soaked in water, thinly sliced
50g carrot, thinly sliced
20g scallion, thinly sliced
1 clove garlic, minced
1 teaspoon grated ginger juice
5 cups dashi
½ tablespoon sesame oil
Sea salt and pepper
Saute garlic in sesame oil. Add all remaining vegetables except scallion, continue to saute.
Add dashi, when vegetables become soft, add harusame.
Season with salt and pepper, add scallion and ginger juice.
Immediately remove from heat and serve.