Udon Topped with Grilled Abura-age and Green Bell Peppers

Soupless udon noodles topped with crispy abura-age, bell peppers and onsen tamago. Add some soy sauce, skipjack shavings and sudachi to enjoy this healthy and refreshing dish.

Udon Topped with Grilled Abura-age and Green Bell Peppers
Photographed by masaharu sakaue


Recipe by
Yuka Hirayama

Easy

Vegetables

Eggs

Rice & Noodles

430kcal

10minutes

Ingredients (Serves 2)

  • 2 servings udon (frozen)
  • 1 abura-age
  • 2 green bell peppers
  • 2 onsen tamago (store-bought)
  • Skipjack shavings, as needed
  • Sudachi, as needed
  • A dash of soy sauce

Directions

1

Cut the bell peppers lengthwise in half. Remove the stems and seeds.

2

Grill the peppers. When they start to brown, add the abura-age and grill both sides to a golden brown. Set aside until cool enough to handle and cut into thin shreds.

Advice

Keep an eye on the abura-age. It burns easily.

3

Boil the udon according to the instructions on the package. Drain and place in ice water. Drain again thoroughly and plate up.

4

Top with the shredded bell peppers, abura-age and onsen tamago. Drizzle with soy sauce and garnish with skipjack shavings and sudachi.