Cold Udon with Pork and Deep-fried Sesame Dressing
Try this cold udon salad topped with pork, lettuce, and tomatoes, finished with rich and creamy Kewpie 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
- Blanch pork slices in water just below boiling (70–80°C). Drain and cool without chilling in water to keep them tender.
- Soak lettuce in cold water and drain well. Halve the cherry tomatoes.
- Cook udon according to package directions. Rinse under cold water to chill, then drain thoroughly.
- Toss the udon with white dashi and plate. Top with pork, lettuce, and tomatoes. Drizzle with deep-fried sesame dressing.
- 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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