Cold Udon (Chilled Noodles with Mentsuyu Dipping Broth)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Grated daikon gives the chilled mentsuyu a mild peppery bite and a cooling edge, with scallion, nori, and wasabi adding sharper notes.
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Thick udon is chilled all the way through in ice water after rinsing, which firms the starch and brings back its springy chew.
Ingredients
Instructions
- 1
Mix 120 ml mentsuyu base with 240 ml cold water, then taste the strength.
If your bottle lists a different dilution ratio, adjust before chilling it in the refrigerator until very cold.
- 2
Grate 80 g daikon finely and drain only the excess liquid so it stays moist.
Slice 20 g scallion thinly, and tear the nori just before serving so it keeps its aroma.
- 3
Bring a generous pot of water to a full boil, then add 400 g udon noodles.
Cook over medium heat for the package time, checking that the center is soft but still pleasantly chewy.
- 4
Drain the cooked noodles in a sieve and rinse immediately under cold water, rubbing them gently.
Keep rinsing until the surface starch washes off and the noodles no longer feel overly slippery.
- 5
Soak the rinsed noodles in ice water for 1 to 2 minutes so they cool all the way through.
When they feel firm and springy, drain thoroughly to avoid watering down the broth.
- 6
Place the drained noodles in a bowl and serve the chilled mentsuyu broth alongside.
Add grated daikon, scallion, nori, and 1/2 tsp wasabi, then serve immediately while the noodles and broth are still cold.
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