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Japan, Asia · Kitsune Udon

Crispy Tofu-Pouch Udon Salad Bowl

Ice-chilled udon with crunchy vegetables and a jammy egg, dressed in nutty sesame-dashi dressing and topped with crisp fried-tofu croutons.

ServingsServes 2
Total cooking time23 min
DifficultyEasy

Method

  1. Bring 3 L of water to a rolling boil over high heat, lower the fridge-cold eggs in gently with a ladle and cook for , then plunge them straight into iced water. The whites will be set and the yolks soft and jammy. Keep the water boiling.

    Add in this stepEggs, straight from the fridge 2

    high heat

  2. Cook the frozen udon in the same water over high heat for , loosening it. Drain, rub the noodles under cold running water, then chill in iced water for 1 minute until firm and springy. Shake off the water very thoroughly; wet noodles dilute the dressing.

    Add in this stepFrozen udon noodles (about 200 g per portion) 2

    high heat

  3. Press the aburaage between sheets of kitchen paper to soak up the oil and cut it into 1 cm strips. Spread them in a dry 24 cm frying pan with no oil and toast over medium heat for , turning, until golden and crisp on both sides. They crisp up further as they cool on kitchen paper.

    Add in this stepAburaage (thin fried tofu sheets) 1

    medium heat

  4. In a small bowl, dissolve the dashi powder in the water first, then add the sesame paste, soy sauce, vinegar, sugar, sesame oil and grated ginger and stir until smooth. It may seize into a thick paste at first; keep stirring and it will loosen.

    Add in this stepSesame paste (Japanese neri goma or tahini) 2 tbspSoy sauce 4 tspRice vinegar 4 tspSugar 2 tspToasted sesame oil 1 tspWater (for the dressing) 2 tbspInstant bonito dashi powder ½ tspFresh ginger, finely grated 5 g

  5. Tear the romaine into bite-sized pieces, cut the cucumber into thin 5 cm matchsticks and halve the cherry tomatoes. Drain the vegetables well too.

    Add in this stepRomaine lettuce 80 gCucumber 1Cherry tomatoes 8

  6. Line wide bowls with the romaine, pile the udon in the middle and arrange the cucumber, tomatoes and halved eggs around it. Drizzle with the dressing, scatter over the crispy tofu, spring onion and sesame and serve at once; toss everything together just before eating.

    Add in this stepSpring onion, thinly sliced 10 gToasted white sesame seeds 2 tsp

Cook's tip

Add the tofu last, after the dressing, so it stays crisp longer. No sesame paste? Grind 3 tablespoons of toasted sesame seeds finely in a mortar. Poached chicken breast or cooked prawns turn it into a hearty meal.

Cooking it at camp

Boil and rinse the udon at home, toss it with a few drops of oil and pack it in a sealed tub, with the dressing in a jar, all in a cool bag; at camp you only need to assemble. Toast the tofu on the grill or in a pan on site for crunch. Ideal for a hot-day lunch.