A summer classic you can make without using the stove, just a microwave and water: Cold Udon Noodles with Grated Daikon and Sweet & Sour Dressing. A special grated daikon mixture with sugar, vinegar, ginger, and bonito flakes adds deep umami and a refreshing touch to the udon. It's a cool, satisfying dish that will whet your appetite.
Ingredients
Main Ingredients (2 servings)
- 2 servings Frozen Udon Noodles
- 300g Daikon Radish
- 4-5 Shiso Leaves
Seasonings
- [A] Sugar 2-3 tsp
- [A] Vinegar 2 tbsp
- [A] Grated Ginger 2 cloves
- [A] Bonito Flakes (Katsuobushi) 5g
- Salt to taste (optional)
- Soy Sauce (or Mentsuyu) as needed
Steps
- Grate 300g of daikon radish, with the skin on.
- Lightly squeeze the grated daikon to drain excess water. (Here's a tip!) You can use the squeezed-out juice in miso soup, for cooking rice, or to tenderize meat.
- Place the drained grated daikon in a bowl.
- Add 2-3 tsp of sugar, 2 tbsp of vinegar, grated ginger from 2 cloves, and 5g of bonito flakes to the grated daikon and mix to create the "Okaka Ae Oroshi" (Bonito Flakes Grated Daikon Dressing). (Here's a tip!) This is the secret to making it more than just plain cold grated daikon udon. It's also delicious served over grilled meat or fish.
- Heat 2 servings of frozen udon noodles according to package directions using a microwave.
- Transfer the heated udon to a bowl and quickly rinse under cold water.
- Thoroughly drain the water from the udon noodles.
- Generously place the drained udon noodles in a serving bowl.
- Top the udon with a generous amount of the prepared Okaka Ae Oroshi.
- Add 4-5 shiso leaves as a garnish, if desired.
- Drizzle with soy sauce as needed (or mentsuyu) to finish.
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