Cold Udon (Chilled Noodles with Mentsuyu Dipping Broth)
Naeng udon is a Japanese chilled noodle dish where cooked udon is thoroughly cooled in ice water and served with cold mentsuyu dipping broth on the side. The broth is made by diluting concentrated mentsuyu with cold water at a one-to-two ratio and chilling it well, producing a clean, umami-dense liquid. Cooling the noodles completely in ice water firms up the starch and restores their characteristic bouncy chew. Freshly grated daikon adds a mild peppery edge and refreshing moisture to the broth, while thinly sliced scallion and a sheet of nori contribute green freshness and oceanic aroma. A small dab of wasabi dissolved into the broth delivers a sharp nasal heat that contrasts with the cold temperature.
Adjust Servings
Instructions
- 1
Mix mentsuyu and cold water at 1:2 and chill well.
- 2
Cook udon, then rinse in cold and ice water until fully chilled.
- 3
Drain thoroughly and plate the noodles.
- 4
Grate daikon and finely slice scallion for toppings.
- 5
Serve with chilled broth, nori, grated daikon, scallion, and wasabi.
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