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.

Udon Noodles with Grated Daikon Radish
Photographed by Takeshi Noguchi


Recipe by
Eiko Oba

Easy

Rice & Noodles

Quick

310kcal

10minutes

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

Directions

1

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.

2

Pour a generous amount of water in a large pot and place over high heat. Fill a large bowl with water.

3

When the water comes to a boil, add the frozen noodles.

4

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.

5

Place the noodles, strainer and all, into the bowl of water and stir. Change the water and stir the noodles to cool.

6

Pick up the strainer and shake to thoroughly drain the noodles.

7

Plate up the noodles and garnish with the grated daikon, kaiware sprouts, ginger and skipjack shavings. Serve with soy sauce.