Cold Udon Recipe

In the summer season, eating udon with cold dipping sauce is a lot more popular than the hot udon in Japan. There are a big variety of udon and each of them has very distinguish flavors and textures. You can make this delicious and summery dish at home. Find your favorite udon and dipping sauce at MAIDO!

---

Servings: 1 Time: 20 min

INGREDIENTS (usually all available at Maido)

• 1 pc frozen udon

• 1 oz Kikkoman Hontsuyu (or other hontsuyu/mentsuyu.)

• 3 oz cold water (It depends on how much your Hontsuyu/Mentsuyu is concentrated.)

TOPPING: add them as you prefer

• 1 tbs chopped scallions

• 1 tbs shredded nori seaweed

• 1 tsp toasted sesame

• 1 tbs graded daikon radish

• 1 tbs graded ginger

---

1. Bring a large pot of water to a boil. When the water is boiled, add the frozen udon and cook it until the water re-boils. Remove the udon from the pot and cool it in a bowl with water and ice. Wait for a few min or until the udon is completely cooled down.

2. Make a dipping sauce. Mix hontsuyu and water in a small bowl and add a few ice cube as you desire.

3. Serve the udon on a plate and add some toppings in the dipping sauce.

4. Dip the udon in the dipping sauce and enjoy!