Udon Noodles with Grated Daikon Radish
Grated daikon radish adds a slightly spicy sweetness to the taste and tangles really well with slippery udon. The ginger gives it a fresh aftertaste.
Photographed by Takeshi Noguchi
Rice & Noodles
Calorie count is per serving
Does not include time needed to boil the water.
Ingredients (Serves 2)
- 2 servings udon noodles (frozen) (400 g)
- 8 cm daikon radish (250 g)
- 1 pack kaiware sprouts
- 1 piece ginger
- 1 pack skipjack shavings (small) (5 g)
- Approx. 2 L water
- Soy sauce, as needed
Grate the daikon radish and place in a fine-meshed strainer to drain. Remove the roots of the kaiware sprouts and cut in half. Grate the ginger.
Pour a generous amount of water in a large pot and place over high heat. Fill a large bowl with water.
When the water comes to a boil, add the frozen noodles.
Separate and stir the noodles, using cooking chopsticks. Turn off the heat once the water returns to a boil. Pour the noodles into a large strainer to drain.
Place the noodles, strainer and all, into the bowl of water and stir. Change the water and stir the noodles to cool.
Pick up the strainer and shake to thoroughly drain the noodles.
Plate up the noodles and garnish with the grated daikon, kaiware sprouts, ginger and skipjack shavings. Serve with soy sauce.