Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, cool udon noodles with tuna and grated daikon radish. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Cooking & baking supplies and more. Great recipe for Cool Udon Noodles With Tuna and Grated Daikon Radish. I wanted to eat an easy, refreshing lunch. My sesame-loving husband sprinkles on some grated sesame seeds.
Cool Udon Noodles With Tuna and Grated Daikon Radish is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Cool Udon Noodles With Tuna and Grated Daikon Radish is something that I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook cool udon noodles with tuna and grated daikon radish using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cool Udon Noodles With Tuna and Grated Daikon Radish:
- Make ready 1 pack Udon noodles
- Prepare 1/2 to 1 can Canned tuna
- Take 100 grams Grated daikon radish
- Take 1 Green onions for garnish
- Take 1 tsp Lemon juice
- Prepare 50 ml Mentsuyu
- Take 1 Yuzu pepper paste
Peel the daikon radish and cut it in half so. Top each portion with tuna, drizzle with the remaining dressing, then sprinkle with the scallions and furikake or sesame seeds. Set out nori, cucumbers, radish, and shiso, so everyone can customize their noodles to their liking, Serve hot, cold or anywhere in between. Cut the tuna into thick slices and arrange them on top of the noodles.
Instructions to make Cool Udon Noodles With Tuna and Grated Daikon Radish:
- Drain the oil from the canned tuna. Drain the excess moisture from the grated daikon radish. Chop the green onion finely.
- Boil the udon noodles, drain well and rinse in several changes of cold water to firm them up.
- Put the drained noodles on a serving plate. Top with the grated daikon radish, tuna and green onion. Pour on the mentsuyu sauce and lemon juice to finish. Add yuzu pepper paste to taste.
Set out nori, cucumbers, radish, and shiso, so everyone can customize their noodles to their liking, Serve hot, cold or anywhere in between. Cut the tuna into thick slices and arrange them on top of the noodles. Spoon over any leftover sauce and garnish with cilantro and mint sprigs and finely sliced radish that's been crisped up in some ice water. Cook the udon noodles and then drain them, flushing them with cold water and draining well. Oroshi udon: cold udon noodles in a shallow cold tsuyu broth with grated daikon radish.
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