Hi there, I wish you’re having an amazing day today. Now, I’m gonna show you how to make a special dish, dipping sauce for udon noodles. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look tasty.
Make a quick and easy Japanese noodle dipping sauce which is great with cold soba or somen noodles. It lasts for weeks in the fridge. While you can certainly buy noodle dipping sauce, or tempura sauce as a substitute, pre-bottled in many supermarkets in the U. This classic recipe for cold udon noodles combines fresh udon, savoury mentsuyu soup base, and your favourite spicy and savoury Japanese garnishes.
Dipping Sauce for Udon Noodles is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Dipping Sauce for Udon Noodles is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have dipping sauce for udon noodles using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Dipping Sauce for Udon Noodles:
- Take 200 grams Udon noodles\
- Make ready 2 Eggplant (slim Japanese type)
- Take 50 grams Pork (or chicken)
- Get 1 Mentsuyu
- Take 1 generous amount Grated ginger
- Make ready 1 as much (to taste) Shiso leaves, green onion, or sesame seeds
- Make ready 1 as much (to taste) Lemon
- Prepare 1 tbsp Sesame oil
I am interested in making this for udon dishes in warmer weather, however I may be cooking for vegetarians and I cannot get my hands on dried bonito flakes easily. Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in.
Instructions to make Dipping Sauce for Udon Noodles:
- I recommend using dried udon noodles.
- Boil the udon noodles following the package instructions, then wash and shock the noodles well in cold water.
- Heat a frying pan, add the sesame oil and stir fry the pork. Once it's cooked well, add the eggplants. When the oil has spread, pour 100 ml hot water, sake and mentsuyu into the frying pan. Keep cooking until the eggplants are cooked to your liking.
- Serve with your favorite toppings and lemon wedges. I prefer a lot of ginger. Squeeze the lemon to brighten the flavor.
This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in. Dipped into a properly made sauce or soba tsuyu, with plenty of spicy condiments or yakumi, there's nothing more refreshing to eat on a hot summer evening. Cold soba noodles with dipping sauce (Zarusoba). Note: zaru means basket - so these are soba served in a basket.
So that is going to wrap this up for this special food dipping sauce for udon noodles recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
