A cold udon dish with a fragrant curry broth, topped with pork, grilled eggplant, cucumber, and tomato.
Ingredients
- 480 ml dashi (Japanese broth)
- 113 g thinly sliced pork
- 2 servings udon noodles
- 1 piece Japanese eggplant
- 15 ml neutral oil
- 75 g onion
- 1 piece Japanese or Persian cucumber
- 1 piece tomato
- 1 bunch mizuna (Japanese mustard greens)
- 1 piece hard-boiled egg
- 1 tsp toasted white sesame seeds
- 1 cube (32 g) Japanese curry roux cube
- 15 ml sake
- 45 ml mirin
- 30 ml soy sauce
Method
- Gather all the ingredients.
- Prepare the curry broth: bring the dashi to a boil, quickly cook the pork until it is no longer pink, then cool it in an ice-water bath. Skim the fat and impurities from the dashi.
- Dissolve the Japanese curry roux cube in a ladleful of hot dashi, then stir it into the broth. Add the sake, mirin, and soy sauce. Simmer for 1 minute while skimming, then cool the pot in an ice bath.
- Grill the quartered eggplant in the oil until tender.
- Finely slice the onion and soak it in ice water. Cut the cucumber into julienne, the tomato into wedges, and the mizuna into small pieces.
- Cook the udon according to the instructions (frozen udon take 1 minute in boiling water), drain them, and cool them under cold water.
- Pour the cold broth into individual bowls. Add the udon and arrange the toppings: pork, halved hard-boiled egg, grilled eggplant, onion, cucumber, tomato, and mizuna. Sprinkle with sesame seeds and serve.
Nutrition
Per serving
- Energy
- 682.1 kcal
- Protein
- 27.61 g
- Carbohydrate
- 85.49 g
- Fat
- 21.99 g
- Fibre
- 5.97 g
- Calcium
- 57.62 mg
- Iron
- 1.2 mg
- Magnesium
- 55.29 mg