Here is another cold noodle dish with the classic topping combination of salmon roe and grated daikon (“ikura oroshi” – the other dish I posted with the combo is with cold soba and you can find a link here). This is served over udon and the broth is rich in dashi with a refreshing accent with yuzu juice and rice vinegar. The broth is so soothing, so you can drink it up, too.
You can make your own variations with different toppings such as chicken tender, roasted vegetables, wakame, eggs, or anything you like. I also like it with grilled eggplant!
Vegan optionUse Kombu & Shiitake Dashi or other vegan dashi
- 1 1/2 cups (360 ml) Kombu & Bonito Dashi
- 6 tablespoons mirin
- 6 tablespoons usukuchi shoyu (light-colored soy sauce)
- 2 tablespoon rice vinegar
- 2 tablespoon pure yuzu juice
- 6 oz (180 g) daikon, peeled and grated (drain excess moisture)
- 4 okra, blanched and sliced crosswise
- 4 shiso leaves, thinly-sliced
- some daikon sprouts
- 3 oz (100 g) ikura (salmon roe)
- To make the broth, combine the dashi, mirin, and usukuchi shoyu in a sauce and bring to a boil over medium-high heat. Remove from the heat immediately. Let it cool down, and add the rice vinegar and yuzu juice. Chill it completely in refrigerator.
- Get all the toppings ready and stand by. Cook the udon according to the package’s instructions. Rinse well in cold running water. Drain well. Divide into 4 bowls.
- Arrange the toppings over the udon, and gently pour the chilled broth. Drizzle a small amount of the sesame oil and put a dab of wasabi on top. Serve immediately.
Grate daikon and drain excess moisture.
Arrange the toppings on the udon, and pour the broth.
The final touches of the sesame oil and wasabi add nice flavors. This is a perfect dish for the summer, but I actually enjoy this all year round.