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Cold udon noodle is one of my favorite easy-10min-preparation dishes.

It's important to buy good DRIED udon  (not the one already boiled and packed) for cold udon in order to enjoy their chewy texture .

My cold udon recipe has quite a lot of garnishes (so that it is nutritionally even more completed meal:)

HIYASHI UDON (cold udon) for 2 persons
1) Prepare the sauce

-1cup of dashi (Japanese bouillon from bonito---you can substitute with dashinomoto, instant powder + water)

-4 table spoons of mirin (sweet sake)

-4 table spoon of soy-sauce

-1 tea spoon of sesami oil

-5-10cm of eggplant cut into half or four pieces and sliced

Heat sesame oil in a small pan and add egg plant. Stir-fry it for 20 seconds then add dashi. Boil untill the eggplant become soft. Add mirin and soy sauce. Turn off the heat and if you have some time, chill the sauce in refrigerator for 30min. 

2) Prepare the garnishes 

A: Make thin omelette like crepe 

Heat a skillet over low-medium heat and brush the skillet with a small amount of vegetable oil.  Reduce the heat to low and pour half amount of two beaten eggs in a bowl. Cut the crêpes into thin strips (julienne)

B: Grate 3cm of ginger

C: Chop ciboulette or green scallion 

D: Tear nori (seaweed paper you see around sushi or maki) into small pieces

E: Sesame

F: Dried small shrimp (optional. It is not the end of the world though you don't have it!)

3) Cook the udon(about 80-100g per persons) noodles

by following the instruction of the package  then drain them in a colander and rinse them well under cold running water to stop them from cooking further and to remove any excess starch (very important to rinse them untill the water gets clear)

4) To finish

Put the udon in a dish which has a bit of depth. Pour the sauce and garnish them.
Drain the noodles in a colander and rinse them well under cold running water.

Then eat! It is perfect for a hot sunny day's lunch (like today).

Bon appétit!

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