Cold udon noodles with soy dashi

Cold udon noodles with soy dashi

By
From
Supernormal
Serves
4
Photographer
Earl Carter

I like to serve this quick, refreshing appetiser in summer. The highlight for me is the texture of the cold udon noodles.

Ingredients

Quantity Ingredient
2 spring onions
150g dried udon noodles
1 teaspoon sesame oil
1 tablespoon soy sauce
Pickled shiitake mushrooms, two mushrooms only, thinly sliced
shichimi togarashi, (Japanese chilli powder)

Soy dashi

Quantity Ingredient
15g kombu
2 dried shiitake mushrooms, soaked in water for 10 minutes
750ml water, room temperature
9g bonito flakes
60ml light soy sauce

Method

  1. To make the soy dashi, wipe the kombu with a damp cloth to clean it.
  2. In a saucepan over medium heat, put the kombu and shiitake mushrooms in the room temperature water. Heat it to 60°C — you should start seeing steam. Remove the pan from the heat and leave it to steep for 1 hour. Strain and discard the kombu and shiitake mushrooms and return the liquid to the pan.
  3. Heat the liquid to 80°C — you should start seeing a few bubbles in the water. Remove the pan from the heat and add the bonito flakes. Leave the bonito to infuse for 5 minutes. Strain the stock, resisting the temptation to press on the bonito to get all the stock out — this will make the stock go cloudy. Season the dashi with the soy sauce and leave in the refrigerator to cool.
  4. Slice the spring onions thinly on an angle then place them in a small bowl of iced water to curl.
  5. Bring a large saucepan of water to the boil, add the udon noodles and cook according to the instructions on the packet. Strain the noodles and put them in a colander along with a cup of ice cubes to cool down. Gently toss the noodles through the ice to cool. When cool, remove the ice from the noodles and strain them well. Toss the drained noodles in a bowl with the sesame oil and soy sauce.
  6. When serving, divide the noodles between four bowls and top each with some spring onion and a slice of pickled shiitake mushroom. Pour the dashi over the noodles and serve with the shichimi togarashi and sesame seeds sprinkled over.
Tags:
super normal
andrew
mcconnell
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