Udon with Avocado, Tuna, and Salted Kombu
Creamy avocado, tuna, and salted kombu top this easy udon dish with raw egg and Kewpie Deep-fried Sesame Dressing. Stir and enjoy.
Ingredients (Serves 1)
- 1 serving udon noodles (about 220g)
- 1/2 avocado (about 70g), cut into bite-sized pieces
- 1 egg (M size, about 51g)
- 1/2 can tuna (about 35g), drained
- 5g salted kombu (shio kombu)
Kewpie Deep-fried Sesame Dressing, to taste
Instructions
- Cook udon according to the package instructions. Drain well.
- Cut the avocado into bite-sized pieces.
- Place the cooked udon in a bowl. Leave a space in the center and top with avocado, tuna, and salted kombu. Crack the raw egg into the center. Drizzle with deep-fried sesame dressing.
- Mix well before eating.
Tips
- Adjust microwave or cooking time based on the type of udon used.
- Drain the udon thoroughly to avoid excess moisture in the dish.
- To prep the avocado: cut around the pit, twist to separate halves, remove the seed, and peel off the skin.
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