Udon Noodles with Chilled Tofu
The point of this recipe is to enjoy cool udon and tofu. Have it simply, with citrus- based soy sauce.
Photographed by Taku Kudo
Beans & Tofu
Rice & Noodles
Ingredients (Serves 2)
- 2 servings boiled udon noodles (frozen) (400 g)
- 1 block yose-tofu (300 g)Note
Soft tofu that has begun to harden.
- 1 piece myoga gingerNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.
- 1 sudachi citronNote
A Japanese citrus fruit used as flavoring agent. Has strong acidity and distinctive fragrance. It is about 3cm in diameter, 30-40g, and round.
- 4 tsp Soy sauce
- shiso leaves, as beededNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
Cut the myoga lengthwise in half and then into thin slices. Tear the shiso into small pieces. Peel and grate the ginger. Cut the sudachi citron in half.
Place the udon noodles in boiling water and cook according to the instructions on the package. Rinse under running water, chill in ice water and drain thoroughly.
Add 2 teaspoons of soy sauce to each serving bowl and divide the udon equally between them. Top with equal amounts of tofu scooped up with a large spoon. Garnish with myoga, shiso and ginger. Squeeze citron and mix thoroughly.