Name: Fried Eggplant with Cold Udon Noodles (揚げなすと玉ねぎの薄切りをのせた冷やしうどん)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: a pinch of shichimi togarashi (store-bought or homemade), to serve; 1 eggplant (aubergine), about 300 g (10½ oz); 300 g (10½ oz) daikon radish, peeled and grated; 1½ tablespoons light brown sugar; 2½ tablespoons soy sauce; ½ onion, peeled and quartered; 450 ml (16 fl oz) Basic Dashi Stock (or use powdered dashi); 1 kg (2 lb 4 oz) frozen udon noodles or 400 g (14 oz) dried udon noodles; 1 cup (250 ml) sunflower oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
30 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is a perfect summer dish of refreshing cold udon noodles in a chilled broth with tender fried eggplant. Try it with a hot spring poached egg.

Ingredients

Fresh

450 ml (16 fl oz) Basic Dashi Stock (or use powdered dashi)
½ <

Method

Mix the dashi, soy sauce and sugar together (or use Mentsuyu and water, see Tip), then transfer to the fridge to chill.

Fill a bowl with ice-cold water. Set a mandolin over the bowl and slice the onion very finely into the bowl. Leave the onion in the water until serving time.

Cut the eggplant in half lengthways, then into 12 finger-sized