INGREDIENTS (Serves Two People)
|Akamoku seaweed||30 g|
|Fresh wakame seaweed||20 g|
|Sticky kombu seaweed||20 g|
|Wakame leaves||20 g|
|Japanese yam||40 g|
|Udon noodles||100 g|
|Udon soup (commercial product)||180 cc|
Cut the fresh wakame seaweed into easy-to-eat, small pieces.
Skin the Japanese yam, grind it and make a sticky puree.
Boil the okra for about a minute and a half. Remove the hull and chop into thin round slices.
Cook the udon noodles for the specified time. Chill it in cold water and drain.
Put the udon noodle on a plate, pour the udon soup over it and put all other ingredients on top.
Tips from Chef Kimijima of Koishikawa Terrace
The chilled udon noodle contains ample amounts of sticky ingredients from the sea and the mountains, its smooth texture perfect for hot summer days when you may have low appetite. The most recommended ingredients are the Akamoku seaweed from Sanriku. It is extremely sticky and also has a crispy texture. It is also very high in minerals and good for health.
The recipe features few steps and is easy to prepare, requiring no difficult techniques. Please give it a try.
Recipe courtesy of Koishikawa Terrace