Chilled Udon Noodles with Sauce

Chilled Udon Noodles with Sauce

The shiro-dashi in the sauce makes it very elegant. This is a chilled noodle dish that I can't do without in the summer.

Ingredients: 1 serving

Sanuki dried udon noodles
1 portion
〇 Mentsuyu
10 g
〇 Shiro-dashi
10 g
〇 Water
100 ml
Shiso leaves, myoga ginger or green onion
to taste
Bonito flakes and nori seaweed (required)
to taste
Sesame seeds (required)
a small amount
Yuzu pepper
to taste
Grated ginger
to taste
Umeboshi paste
1 umeboshi worth


1. Mix the 〇 ingredients (mentsuyu and shiro-dashi) together with the water. Adjust the amount of water to taste. Chill in the refrigerator.
2. Toast the half sheet of aburaage in a toaster oven for about 3 minutes, until crispy. Take care not to burn yourself. Cut the aburaage into 8 pieces.
3. Chop up the garnishes - shiso leaves, myoga ginger, green onion etc. De-pit the umeboshi and chop up the fruit part into a paste. Grate the ginger. Boil the udon noodles, drain and rinse, then put into a bowl of ice water to firm them up.
4. Put the drained noodles into a serving bowl with the chilled sauce and garnishes. Sprinkle on the bonito flakes, nori seaweed and sesame seeds to finish.
5. Try it with the grated ginger, umeboshi paste and yuzu pepper! I cut up the nori seaweed in the photo, but you can shred it with your hands.
6. This is a variation with an onsen egg (soft poached egg), shiso leaves, bonito flakes and nori seaweed, plus lots of grated ginger!!

Story Behind this Recipe

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.