Chilled Udon with Cuttlefish recipe - ingredients, nutrition and when to eat it
A summer dish of chilled udon topped with blanched cuttlefish. The noodles are springy and the cuttlefish pleasantly chewy, while the cool broth pairs nicely…
A summer dish of chilled udon topped with blanched cuttlefish. The noodles are springy and the cuttlefish pleasantly chewy, while the cool broth pairs nicely with soy sauce and a bright splash of vinegar. It makes a light lunch on a hot day.
Seafood · 20 minutes to cook
Tips: Cuttlefish can turn tough if blanched too long, so take it out once the flesh turns opaque.
Tips: Chill the broth and noodles well so the dish stays cool to the last bite.
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Ingredients (1 serving)
- Cuttlefish — 100 g
- Cooked udon noodles — 1 serving
- Dashi broth — 1 cup
- Tsuyu — 1 Tbsp
- Rice vinegar — 1 tsp
- Cucumber — 0.3 pc
- Scallions — 1 Tbsp
- Ice — 0.5 cup