Chilled Udon Noodles with Umeboshi (Pickled Plum) Dashi

The citric acid in the sour plum has a stimulating effect on the appetite. This is a great recipe for when you don't feel like eating.

Chilled Udon Noodles with Umeboshi (Pickled Plum) Dashi
Photographed by masaharu sakaue


Recipe by
Yuka Hirayama

Easy

Rice & Noodles

Quick

270kcal

10minutes


Does not include time needed to extract dashi from umeboshi

Ingredients (Serves 2)

  • 150 g Inaniwa udon noodles (dried)
    Note

    A specialty udon of Akita, Tohoku region. The noodles are thin and sold dried.

  • 4 umeboshi (pickled plum)
  • 1 pieces myoga ginger
    Note

    Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite . Often used for garnish.

  • Tororo-kombu, as needed
    Note

    Compressed kombu kelp shaved thin like a thread.

  • Green yuzu peel, as needed
    Note

    Yuzu harvested before ripening to yellow.

  • White sesame seed, as needed
  • 3 tbsp sake
  • A dash of soy sauce
  • 500 ml water

Preparation

1

Heat 3 tablespoons of sake in a pot to burn off the alcohol. Add water and umeboshi and bring to a boil. Reduce the heat and simmer for 15 minutes. Turn off the heat and allow it to cool. Transfer to a glass, enamel or porcelain jar and refrigerate for at least half a day.

Advice

If the umeboshi pickled plums are hard, prick with a bamboo skewer to allow the flavor to seep out.

Directions

1

Cut the myoga into thin shreds and soak in water for several minutes. Drain.

2

Pour a generous amount of water into a large pot and bring to a boil. Add the Inaniwa udon noodles and boil according to the instructions on the package. After draining and rinsing under running water, chill in ice water. Drain thoroughly and plate up.

3

Take the umeboshi out of the dashi. Remove the umeboshi pits and tear up the fruit. Season the dashi with soy sauce.

4

Pour the dashi over the udon in a circular motion and top with the umeboshi fruit, myoga and tororo-kombu. Sprinkle with grated green yuzu peel and white sesame seed.