The temperature is finally starting to pick up here in Tokyo and there's a hint of that sticky summer humidity in the air - all of which calls for a nice refreshing bowl of hiyashi (chilled) udon. My local supermarket had a sale on for nama-udon (fresh udon), which is so much nicer than the packet stuff, so I just had to get a couple of packets since Satoshi is a huge udon geek and I knew he'd be psyched. I chucked this recipe together in under 10 minutes - it's super super easy and tastes incredible, plus the ingredients are dirt cheap cupboard essentials, so you can always use it as a trusty back-up dish when you're low on stock.
Ingredients (serves 1):
♥ 1 serving of udon noodles
♥ 1 pack of natto
♥ Half a cucumber
♥ A handful of shirasu (whitebait)
♥ A dash of mentsuyu
1. Boil the udon as directed on the packet (it's usually for 5 minutes). Drain and rinse under ice cold water to cool the noodles.
2. Open the natto and mix in the sauce that comes in the packet.
3. Slice the cucumber with a peeler into thin strips.
4. Whack the udon noodles in a bowl, pour over a little bit of mentsuyu and mix until it's coated evenly. You can always add more to taste as you go along, so don't put too much on!
5. Arrange the natto, cucumber and shirasu on top and voila!
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