Cold Udon with Pork and Deep-fried Sesame Dressing

Ingredients (Serves 2)

  • 2 servings udon noodles (about 440g)
  • 2 leaf lettuce leaves (about 40g), torn into bite-sized pieces
  • 4 small cherry tomatoes (about 36g), halved
  • 200g pork slices (for shabu-shabu)
  • 2 tablespoons white dashi
  • Shichimi togarashi (Japanese chili blend), to taste (optional)

  • Kewpie Deep-fried Sesame Dressing, to taste

Instructions

  1. Blanch pork slices in water just below boiling (70–80°C). Drain and cool without chilling in water to keep them tender.
  2. Soak lettuce in cold water and drain well. Halve the cherry tomatoes.
  3. Cook udon according to package directions. Rinse under cold water to chill, then drain thoroughly.
  4. Toss the udon with white dashi and plate. Top with pork, lettuce, and tomatoes. Drizzle with deep-fried sesame dressing.
  5. Sprinkle with shichimi togarashi if desired.

Tips

  • For ready-to-eat udon, follow the package directions without boiling.
  • Ensure noodles are well-drained before plating to avoid a watery dish.
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