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Dipping Sauce for Udon Noodles

Dipping Sauce for Udon Noodles

Serve a piping hot bowl of noodles whenever you feel the chills. Season with your favorite toppings and serve.

Ingredients: 2 servings

Udon noodles\
200 g
Eggplant (slim Japanese type)
2
Pork (or chicken)
50 g
Mentsuyu
to taste
Grated ginger
a generous amount
Shiso leaves, green onion, or sesame seeds
as much as you like
Lemon
as much as you like
Sesame oil
1 tablespoon

Steps

1. I recommend using dried udon noodles.
2. Boil the udon noodles following the package instructions, then wash and shock the noodles well in cold water.
3. Heat a frying pan, add the sesame oil and stir fry the pork. Once it's cooked well, add the eggplants. When the oil has spread, pour 100 ml hot water, sake and mentsuyu into the frying pan. Keep cooking until the eggplants are cooked to your liking.
4. Serve with your favorite toppings and lemon wedges. I prefer a lot of ginger. Squeeze the lemon to brighten the flavor.

Story Behind this Recipe

I eat udon with hot soup even in the summer to avoid lowering my body temperature. It's my favorite way.