Toppings: Chopped green onion, tempura batter crumbs, seasonal vegetables etc.
as much as you like
Noodles of your choice - somen, hiyamugi, udon, soba, etc.
Slice the onion thinly. Finely julienne the carrot and aburaage (pour boiling water over the aburaage to remove excess oil).
Add these to dashi stock and simmer. (I use dashi stock so that you can really taste the dashi after the curry is added, but you can use water instead if you like.)
Add the seasoning ingredients and simmer until the vegetables are cooked. Cool down to room temperature and then chill in the refrigerator until ice cold. Use as a dipping sauce with your favorite noodles.
I increased the dashi stock to 1000 ml here and used it as the pour-over sauce for bukkake udon...I should have added a poached egg maybe.
I used 1000 ml of dashi stock, and poured the sauce over cold rice, ochazuke style.
Story Behind this Recipe
It's so hot...curry whets your appetite, but I don't want hot food...so I made this cold sauce.
I made the dashi stock with 10 g of bonito flakes to 850 ml of water, but you can use 1 tablespoon of dashi stock granules instead. The flavor will differ depending on the brand of mentsuyu sauce you use, so please adjust it to your taste. Attention: Don't use curry roux blocks, since the fat in them will harden when you chill the sauce.