The Ultimate Chilled Oil Udon (made with Kaori no Kura Maru-shibori Yuzu)
Staple · Noodle · Washoku15 min(Prep 5 min + Cook 10 min) · 520 kcal per serving · 1 serving · Easy
A chilled udon dish where you simply toss frozen udon in a sauce of yuzu ponzu combined with chicken stock powder, sesame oil, and grated garlic. It comes together with nothing but a microwave, no stovetop required, and the leftover egg white goes into a quick microwave hot and sour soup made at the same time. With the fresh aroma of yuzu and the richness of garlic, it's a bowl you can eat every day even in hot weather.
Instructions
- Prepare the ingredients. Get out the frozen udon, the egg, and any mushrooms you like for the accompanying soup (oyster mushrooms here).
- Make the sauce. Put 1 1/2 tablespoons of yuzu ponzu in a bowl.
- Add 1/2 teaspoon of chicken stock powder to the same bowl for umami, add sugar for richness, and add a pinch of salt.
- Add 1 tablespoon of sesame oil, 5g of grated garlic, and freshly ground black pepper, mix, and chill the sauce thoroughly in the refrigerator.
- Crack the egg, set the yolk aside for the udon, and put the leftover white into the soup cup. The white holds together, so loosen it lightly with chopsticks.
- Microwave the frozen udon for 3 1/2 to 4 minutes.
- Rinse the microwaved udon thoroughly in ice water to firm it up, then squeeze out the water firmly. Leftover water makes the flavor dull.
- Put the udon into the ice-cold sauce, toss thoroughly to coat, gather it in a bowl, and top with the egg yolk. Sprinkle lightly with ichimi togarashi to taste and it's done.
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