- 2 udon (frozen or dried udon is available at Asian Food stores)
- chilli pepper
- chicken cutlet (see “Chicken cutlet”)
- 1 cup water
- 1 tablespoon Japanese soup powder
- 0.5 cup mirin (sweetened sake) or sugar (1 tablespoon) + sake or wine(½ cup)
- 0.25 cup soy sauce
- 0.5 teaspoon salt
- Udon Noodles are available at Asian Food stores or sometimes even local supermarkets. Udon comes frozen or dried.
- Follow the instructions on the package for boiling. Rinse udon with cold water until cool and leave to sit in a strainer.
- Now let’s make udon soup. Heat the water to a boil and add soup powder. Pou in mirin, or the mix of sugar and sake. Add salt, then soy sauce.
- Turn off the heat just before the soup starts boiling again, and let it cool it. You can cool it more quickly in a sink of cold water.
- Now for the fun – decoration time! Put udon in a bowl, sprinkle on green onions, and put lettuce and tomatoes on top. For this dish, I’m gonna slice the cutlet diagonally so that it will mix with the soup well. Put the cutlet slices on top.
- This is optional, but grated daikon radish can give a spicy accent to the udon bowl. Red chilli, if you like.
- Pour in the soup.
Refreshing cold udon on a hot day is ready!