Thick Mentaiko Sauce Tossed Chilled Udon

1. 1

   Peel the Japanese yam and grate 120 g. Place into a mortar.

2. 2

   Add the doubanjiang and parmesan cheese and grind until smooth (about 3 minutes).

3. 3

   Pile the 3 shiso leaves on top of each other and slice.

4. 4

   Cut the nori into 2 mm wide pieces using scissors.

5. 5

   Once the udon has cooked, rinse with cold water to remove the starchiness and thoroughly strain excess moisture.

6. 6

   Arrange the udon on a plate and top with lots of the thick mentaiko sauce.

7. 7

   Garnish with the shiso leaves and nori, and then it's done!

8. 8

   Mix the udon with the thick mentaiko sauce and enjoy!

9. 9

   Homemade udon is so delicious!

10. 10

    It's surprisingly easy so try it out!.

* Per serving · 4 servings · Values may vary.

No additional tips available.