Mulukhiya Chilled Udon With Tempura Crumbs Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 Mulukhiya Chilled Udon with Tempura Crumbs Share its first Cooksnap! I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 Ingredients 1 serving 1 portion Frozen udon noodles 1 Mulukhiya 1 Tempura crumbs 1 Dashi soy sauce 1 Bonito flakes 1 Grated ginger 1 optional Soft-set egg 1 portion Frozen udon noodles 1 Mulukhiya 1 Tempura crumbs 1 Dashi soy sauce 1 Bonito flakes 1 Grated ginger 1 optional Soft-set egg Cooking Instructions 1 Put the frozen udon noodles in boiling water and boil for about 1 minute. Drain and rinse in cold water. 2 Serve the udon in a bowl and top with the mulukhiya leaves, tempura crumbs, and ginger. Sprinkle on some bonito flakes. Pour the dashi soy sauce over top. 3 4 1 Put the frozen udon noodles in boiling water and boil for about 1 minute. Drain and rinse in cold water. 1 Put the frozen udon noodles in boiling water and boil for about 1 minute. Drain and rinse in cold water. 2 Serve the udon in a bowl and top with the mulukhiya leaves, tempura crumbs, and ginger. Sprinkle on some bonito flakes. Pour the dashi soy sauce over top. 2 Serve the udon in a bowl and top with the mulukhiya leaves, tempura crumbs, and ginger. Sprinkle on some bonito flakes. Pour the dashi soy sauce over top. 3 3 4 4 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 23, 2014 02:48 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chilled Udon Noodles with Sauce Chilled Udon Noodles with Sauce I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation. Make sure to firm up the noodles in cold water, and to chill the sauce well before serving. I sometimes add a soft poached egg, grated daikon radish, or okra as toppings. If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama cookpad.japan Chilled Beef Udon Chilled Beef Udon I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before. Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking. I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman cookpad.japan 10-Year Udon in Chilled Egoma Seed Sauce 10-Year Udon in Chilled Egoma Seed Sauce 10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama. It's said that eating this can extend your life by 10 years! In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor. Recipe by Kitchen sakamoto cookpad.japan Fried Udon Noodles Fried Udon Noodles In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this. Just adding dried bonito flakes enriches the flavor! Use leftover vegetables in the fridge such as cabbage and carrots. Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy cookpad.japan Basic Kamatama Udon Basic Kamatama Udon This is a staple dish in my house. Stir the noodles well and eat while the udon is still hot. Top the udon with white sesame seeds, tempura crumbs, shredded nori or anything you like. Feel free to swap the raw egg to a soft set egg. Making this recipe with somen noodles instead of udon is also delicious. Recipe by Yuuyuu0221 cookpad.japan Tasty Noodles! Cold Udon with Steamed Chicken Tasty Noodles! Cold Udon with Steamed Chicken Hand-made udon takes a bit longer to make, but it's tasty and inexpensive. 1 hank is about 30 yen! For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious. If you steam the chicken in the microwave, it's easy. If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa cookpad.japan Chilled Udon Noodles with Sauce Chilled Udon Noodles with Sauce I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation. Make sure to firm up the noodles in cold water, and to chill the sauce well before serving. I sometimes add a soft poached egg, grated daikon radish, or okra as toppings. If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama cookpad.japan Chilled Udon Noodles with Sauce Chilled Udon Noodles with Sauce I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation. Make sure to firm up the noodles in cold water, and to chill the sauce well before serving. I sometimes add a soft poached egg, grated daikon radish, or okra as toppings. If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama cookpad.japan Chilled Beef Udon Chilled Beef Udon I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before. Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking. I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman cookpad.japan Chilled Beef Udon Chilled Beef Udon I wanted to eat chilled noodles and also wanted to use up some beef left over from making sukiyaki the night before. Make sure you chill the udon and mentsuyu well. I don't usually measure out the seasonings for the beef, so adjust the amounts to your liking. I use a type of mentsuyu called hontsuyu. For the sauce, I mix it with water at a ratio of 1:1. Recipe by Odajiman cookpad.japan 10-Year Udon in Chilled Egoma Seed Sauce 10-Year Udon in Chilled Egoma Seed Sauce 10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama. It's said that eating this can extend your life by 10 years! In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor. Recipe by Kitchen sakamoto cookpad.japan 10-Year Udon in Chilled Egoma Seed Sauce 10-Year Udon in Chilled Egoma Seed Sauce 10-Year Udon has been touted on Japanese TV shows as the "soul food" of Fukushima Prefecture by Hiromitsu Nozaki, the head chief of a famous Tokyo restaurant, Wake Tokuyama. It's said that eating this can extend your life by 10 years! In order to have a smooth soup stock, be sure to thoroughly grind the sesame in Step 1. Adding too much sake and flavoring in Step 2 will make the stock too salty and ruin the flavor. Recipe by Kitchen sakamoto cookpad.japan Fried Udon Noodles Fried Udon Noodles In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this. Just adding dried bonito flakes enriches the flavor! Use leftover vegetables in the fridge such as cabbage and carrots. Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy cookpad.japan Fried Udon Noodles Fried Udon Noodles In a certain famous Okonomiyaki restaurant, they add dried bonito flakes to their griddle-fried udon noodles and I copied that idea for this. Just adding dried bonito flakes enriches the flavor! Use leftover vegetables in the fridge such as cabbage and carrots. Some vegetables give out water, so adjust the amount of seasoning if the taste is still thin and light after adding the Japanese worcestershire sauce and soy sauce. Recipe by classy cookpad.japan Basic Kamatama Udon Basic Kamatama Udon This is a staple dish in my house. Stir the noodles well and eat while the udon is still hot. Top the udon with white sesame seeds, tempura crumbs, shredded nori or anything you like. Feel free to swap the raw egg to a soft set egg. Making this recipe with somen noodles instead of udon is also delicious. Recipe by Yuuyuu0221 cookpad.japan Basic Kamatama Udon Basic Kamatama Udon This is a staple dish in my house. Stir the noodles well and eat while the udon is still hot. Top the udon with white sesame seeds, tempura crumbs, shredded nori or anything you like. Feel free to swap the raw egg to a soft set egg. Making this recipe with somen noodles instead of udon is also delicious. Recipe by Yuuyuu0221 cookpad.japan Tasty Noodles! Cold Udon with Steamed Chicken Tasty Noodles! Cold Udon with Steamed Chicken Hand-made udon takes a bit longer to make, but it's tasty and inexpensive. 1 hank is about 30 yen! For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious. If you steam the chicken in the microwave, it's easy. If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. Recipe by Cooking S Papa cookpad.japan Tasty Noodles! Cold Udon with Steamed Chicken Tasty Noodles! Cold Udon with Steamed Chicken Hand-made udon takes a bit longer to make, but it's tasty and inexpensive. 1 hank is about 30 yen! For how to make hand-made udon, please seeHand-made udon is the best, but frozen udon is also delicious. If you steam the chicken in the microwave, it's easy. If you add star anise while you're steaming the chicken, it'll have a Chinese food flavor. My children don't like it, however, so we don't use it. 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