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.
Photographed by masaharu sakaue
Rice & Noodles
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
Cut the bell peppers lengthwise in half. Remove the stems and seeds.
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.
Keep an eye on the abura-age. It burns easily.
Boil the udon according to the instructions on the package. Drain and place in ice water. Drain again thoroughly and plate up.
Top with the shredded bell peppers, abura-age and onsen tamago. Drizzle with soy sauce and garnish with skipjack shavings and sudachi.