ZARU-UDON is cold Japanese noodles

UDON is a kind of Japanese noodles made from flour, salt and water, with a width greater than 1.7 mm and less than 3.8 mm. Japanese noodles smallest width of less than 1.3 mm are called "Somen".

As it is quite difficult to keep the appetite because of the heat and humidity in summer in Japan, the Japanese often eat the noodles, preparing a cold Zaru (bamboo sieve), which penetrate easily to the stomach. They are very easy to prepare, especially when you use the soup made (which is the case in most Japanese families and in this recipe). What may cause the problem, you are French, it will be more to eat. Noodles chopsticks escape in spite of you and back into the soup they splash you a lot. Then, the noise you make when eating visibly upset your guests. Too bad, because if you are trained like the popular Japanese restaurant.

You have every right to eat with a fork in the preparations as a soup plate of spaghetti and enjoy without the noise!

INGREDIENTS: 2 or 3 people

1 packet (200-300g) by UDON
250 ml approx. soup: prepare the soup of your choice, add water according to the proportion indicated (for example, 80ml of soup "HONTSUYU" + 160ml water)
YAKUMI: condiments
2 or 3 cm of cucumber
5 cm leeks (or chives 10)
Shiro-goma (sesame white)
WASABI Shogi or grated
I presented condiments readily available, but there are many other possibilities such as shiso, the AGE-DAMA (fried dough TEMPURA) or egg cooked as a pancake and cut finely.
Shogi

This is a tube of grated ginger. Ginger sold is a bit too strong for grated consumed. It is therefore recommended to use this product to season tofu, raw fish, tempura, etc .

- PREPARATION

1. Quite finely cut the green part of the cucumber. 2. Repeat the entire periphery, as in the photo. 3. Then finely cut in width.

4. Cut the leek in half. 5. Finely cut pieces. 6. You must obtain this.

7. Below are the condiments, leeks and wasabi left, cucumber and sesame seeds on the right. 8. Add water in a quantity corresponding to the base UDON soup, keep it cold before serving.
11. UDON the sewer and put on a plate, preferably on a Zaru (bamboo sieve).
Serve the soup in a small bowl, and put there condiments. Soak in the soup of small amounts of UDON as the tasting.

9. Discard UDON in boiling water. 10. Turn immediately UDON once cooked under cold water and wash them well.

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