Ingredients (Serves 2)

• 2 packs frozen udon (about 440g)
• 2 eggplants (about 140g), cut into 6 vertical wedges each and soaked in water
• 6 shiso leaves (about 6g), finely shredded
• 2 tablespoons white dashi
• Grated ginger (tube), to taste
• 4 tablespoons Kewpie Deep-fried Sesame Dressing
  
• 1 pouch Salad Club Light Tuna Flakes (about 80g)

Instructions

1. Soak sliced eggplant in water, then drain well.
2. In a microwave-safe container, combine the eggplant, white dashi, and tuna. Place the frozen udon on top. Cover loosely with plastic wrap and microwave (600W) for the cooking time indicated on the udon package plus 3 minutes, one serving at a time.
3. Once slightly cooled, add sesame dressing and mix thoroughly.
4. Plate the dish with the eggplant on top. Garnish with shredded shiso leaves.
5. Add grated ginger to taste if desired.

Tips

• Microwave times may vary—adjust based on your appliance.
• Microwaving all ingredients together steams the udon while infusing the eggplant with flavor.