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.
Photographed by masaharu sakaue
Rice & Noodles
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 gingerNote
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 neededNote
Compressed kombu kelp shaved thin like a thread.
- Green yuzu peel, as neededNote
Yuzu harvested before ripening to yellow.
- White sesame seed, as needed
- 3 tbsp sake
- A dash of soy sauce
- 500 ml water
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.
If the umeboshi pickled plums are hard, prick with a bamboo skewer to allow the flavor to seep out.
Cut the myoga into thin shreds and soak in water for several minutes. Drain.
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.
Take the umeboshi out of the dashi. Remove the umeboshi pits and tear up the fruit. Season the dashi with soy sauce.
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.