Chilled Tanuki Udon Noodles with Grated Daikon Radish

1. 1

   Slice the stem ends off the okra, rub with salt and parboil for a minute, then drain.

2. 2

   Fan to cool quickly.

3. 3

   Don't soak them in water!

4. 4

   Grate the daikon radish.

5. 5

   Peel the daikon radish and cut it in half so that it's easier to hold on to while you grate it.

6. 6

   Rehydrate the wakame seaweed.

7. 7

   Boil the udon noodles for the instructed length of time.

8. 8

   Rinse them immediately in cold water to wash off any stickiness from the surface.

9. 9

   Chill the noodles in ice water.

10. 10

    Put the noodles on a plate and top with the remaining ingredients except for the wasabi and shredded nori seaweed.

11. 11

    Dilute the mentsuyu to the specified concentration and pour it over the noodles.

12. 12

    Top with the wasabi and nori seaweed and serve.

13. 13

    For homemade udon noodles see.

14. 14

    For homemade 'agedama' (tempura crumbs) see.

15. 15

    For homemade mentsuyu see.

16. 16

    This should be diluted with 4-5x water.

* Per serving · 4 servings · Values may vary.

No additional tips available.