Sa Shi Su Se So: Only Easy Chilled Udon
By Misty I.
I enjoy trying new things. One of my goals for 2019 is to cook something new every week. I’ve decided to start expanding my knowledge of easy Japanese recipes. I’m calling this new series “Sa Shi Su Se So” because these five tastes can be found in the flavor profile of Japanese cuisine. They are:
- Sa: Sato (Sugar)
- Shi: Shio (Salt)
- Su: Su (Vinegar)
- Se: Seiyo (an older word for shoyu)
- So: Miso (fermented bean paste)
One Sunday afternoon I was ‘ono for (craving) chilled udon. There’s nothing quite like udon, half the fun is slurping it up! Udon didn’t appeal to me until I became an adult and now I love it. My kids love it too.
I went to KTA to buy the ingredients and I tried making it for the first time at home. I make hot udon all the time but never chilled. If you are an expert at making udon, this post isn’t for you. Gasp, I bought ready-made sauce…so this is for beginning udon makers like me.
This is the frozen udon I used.
This is what the bottle of Yamasa Brand kombu tsuyu looks like.
Only Easy Chilled Udon
1 (5 pack) package of frozen udon
1 bottle Yamasa Kombu Tsuyu
4-5 stalks green onion, sliced fine
1 Amano gobo tempura fish cake, sliced thin
1 Japanese cucumber, julienned
- Bring a pot of water to a boil.
- Unwrap three packs of frozen udon (or use all 5 packs if you wish) and drop it in the boiling water. Let it come back to boil and remove. About 2 minutes total (the package said one minute.)
- Drain udon and add tons of ice to cool it down quickly (I was hungry!)
- Make the sauce by diluting it 1:2 according to the back of the bottle.
- Garnish with green onion, gobo tempura, and slivered cucumbers.
That’s it, only easy!