Udon salad with sesame dressing
Cold udon with cucumber strips, carrot and sesame dressing.
4 persons
Medium
15 minutes
Japan
Ingredients
Based on 4 persons
- 1 pack of Hokkaido udon
- ½ cucumber
- ½ fresh carrot
- 2 tbsp masago (glossy orange)
- 2 tbsp masago (glossy green)
- wakame seaweed salad
- 4 eggs
Dressing
- 1 bottle of toasted sesame dressing
- Put a pan of water on. The eggs must be completely submerged in water. As soon as the water boils, carefully add the eggs to the water. Set the timer for 6 to 7 minutes.Stir the pan gently with a wooden spoon so that the yolks remain nicely in the middle. After 6 to 7 minutes, remove the eggs and place them in a bowl of ice-cold water. Peel the eggs.
- Place the udon in a bowl, pour boiling water and gently loosen it. Discard the water and let the udon drain.
- Cut the carrot and cucumber into thin strips.
- Divide the udon among 4 bowls. Place an amount of carrot, cucumber on the udon. Divide the masago and add the sesame dressing.