Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chilled tanuki udon noodles with grated daikon radish. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chilled Tanuki Udon Noodles with Grated Daikon Radish is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Chilled Tanuki Udon Noodles with Grated Daikon Radish is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can have chilled tanuki udon noodles with grated daikon radish using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chilled Tanuki Udon Noodles with Grated Daikon Radish:
- Get 3 hanks Udon noodles
- Get 1 Daikon radish (grated)
- Prepare 12 Okra
- Get 1/2 Cucumber
- Get 9 slice Kamaboko
- Get 1 Tempura crumbs
- Make ready 1 Wakame seaweed, Japanese leek, sesame seeds, wasabi, shredded nori seaweed
- Get 450 ml Mentsuyu
Instructions to make Chilled Tanuki Udon Noodles with Grated Daikon Radish:
- Slice the stem ends off the okra, rub with salt and parboil for a minute, then drain. Fan to cool quickly. Don't soak them in water!
- Grate the daikon radish. Peel the daikon radish and cut it in half so that it's easier to hold on to while you grate it. Rehydrate the wakame seaweed.
- Boil the udon noodles for the instructed length of time. Rinse them immediately in cold water to wash off any stickiness from the surface. Chill the noodles in ice water.
- Put the noodles on a plate and top with the remaining ingredients except for the wasabi and shredded nori seaweed. Dilute the mentsuyu to the specified concentration and pour it over the noodles. Top with the wasabi and nori seaweed and serve.
- For homemade udon noodles see. - - https://cookpad.com/us/recipes/148709-springy-homemade-udon-noodles
- For homemade 'agedama' (tempura crumbs) see. - - https://cookpad.com/us/recipes/149587-tempura-crumbs-with-dried-shrimp
- For homemade mentsuyu see. This should be diluted with 4-5x water. - - https://cookpad.com/us/recipes/144009-all-purpose-mentsuyu
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