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The Ultimate Chilled Oil Udon (made with Kaori no Kura Maru-shibori Yuzu)
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1
Prepare the ingredients. Get out the frozen udon, the egg, and any mushrooms you like for the accompanying soup (oyster mushrooms here).
Ingredients for this step
Frozen udon
1 portion
Egg
1 piece
0:57
~2 min
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Ingredients
1
Prepare the ingredients. Get out the frozen udon, the egg, and any mushrooms you like for the accompanying soup (oyster mushrooms here).
Frozen udon 1 portion
Egg 1 piece
0:57
~2 min
2
Make the sauce. Put 1 1/2 tablespoons of yuzu ponzu in a bowl.
2:53
~1 min
3
Add 1/2 teaspoon of chicken stock powder to the same bowl for umami, add sugar for richness, and add a pinch of salt.
3:16
~1 min
4
Add 1 tablespoon of sesame oil, 5g of grated garlic, and freshly ground black pepper, mix, and chill the sauce thoroughly in the refrigerator.
3:44
~1 min
5
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.
6:59
~1 min
6
Microwave the frozen udon for 3 1/2 to 4 minutes.
7:58
~4 min
7
Rinse the microwaved udon thoroughly in ice water to firm it up, then squeeze out the water firmly. Leftover water makes the flavor dull.
10:20
~2 min
8
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.
11:10
~2 min
1
Step 1
Prepare the ingredients. Get out the frozen udon, the egg, and any mushrooms you like for the accompanying soup (oyster mushrooms here).
Frozen udon
1 portion
Egg
1 piece
2
Step 2
Make the sauce. Put 1 1/2 tablespoons of yuzu ponzu in a bowl.
Yuzu ponzu
1 1/2 tablespoons
3
Step 3
Add 1/2 teaspoon of chicken stock powder to the same bowl for umami, add sugar for richness, and add a pinch of salt.
Chicken stock powder
1/2 teaspoon
Sugar
1/2 teaspoon
Salt
1 pinch
4
Step 4
Add 1 tablespoon of sesame oil, 5g of grated garlic, and freshly ground black pepper, mix, and chill the sauce thoroughly in the refrigerator.
Sesame oil
1 tablespoon
Grated garlic
5g
Black pepper
to taste
5
Step 5
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.
Egg
1 piece
6
Step 6
Microwave the frozen udon for 3 1/2 to 4 minutes.
Frozen udon
1 portion
7
Step 7
Rinse the microwaved udon thoroughly in ice water to firm it up, then squeeze out the water firmly. Leftover water makes the flavor dull.
Frozen udon
1 portion
8
Step 8
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.
Yuzu ponzu
1 1/2 tablespoons
Chicken stock powder
1/2 teaspoon
Sugar
1/2 teaspoon
Salt
1 pinch
Sesame oil
1 tablespoon
Grated garlic
5g
Black pepper
to taste
Frozen udon
1 portion
Egg
1 piece
Ichimi togarashi (chili powder)
to taste
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The Ultimate Chilled Oil Udon (made with Kaori no Kura Maru-shibori Yuzu) — cook along with the video