Host: Hi I am the host of this show “Cooking with the Dog”.
Woman: Hello. Today, we are going to make cold udon noodles.
Host: Okay, let have prepare our toppings for the udon noodles. Chop the long green union into fine pieces. Chop of the stem of shiso leaves. Grate the daikon radish. Grate the ginger. Let us make a soft boiled egg in a microwave. To prevent the egg from exploding, make small holes on the yolk. Cover the bowl with a plastic wrapper and microwave about 30-40 seconds. Adjust the cooking time base on the wattage of your microwave.
Okay, let us make tempura butter. Add a cold the water in a bowl. Sift tempura flour into the bowl and add aonori. Lightly mix the butter. Be careful not to over mix.
Let us make Bukkake Dashi Sauce. Add water, breading, and sugar, and turn on the stove.
When you start simmering, add soy sauce and the granulated dashi. Stir for one moment and turn off to the gas stove.
Let us make a Chikuwa Sobiage. Check if the oil is hot enough. Dip that chikuwa, tube shape the fish cake into the butter. Dip fry the chikuwa in hot oil that is about 340 degrees Fahrenheit. When it is cooked, place that chikuwa on kitchen paper to soak up existing tempura oil.
Okay, let us cooked udon noodles. Drop that frozen udon into a large pot of boiling water. Heat udon noodles about one minute and do lightly untangle them. Drain and rinse that noodles with a running water. Soak the noodles in icy water and let them cool completely. Drain water from the noodle well.
That is it for cooking. Let us serve udon with the toppings.
Fold the noodles in a bowl. Add the shiso leaves, chikuwa sobiage, soft boiled egg, grated daikon, ginger, chopped long green union, and the toasted white sesame seeds.
Finally, add and cold the bukkake dashi sauce.
Udon noodles and the many delicious toppings.
This is a great recipe in hot summer.
Delicious!
It might be difficult to find some over the ingredient, but I hope you try it yourself collecting the kitchen.
Transcription by:
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