Photo: Tina Dawson
Cold udon noodles with dashi dipping sauce
27 ingredients
1 hr + 1 hr
Serves 4
openrecipes
This dish is served with many garnishes alongside, so that diners can create their own balance of flavours and textures.
Estimated Nutrition (whole recipe, rough)
1002
Calories
48g
Protein
35g
Fat
110g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Sake | 1 oz (30ml) | 39 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seaweed | not in our table | 0 |
| Katsuobushi | not in our table | 0 |
| Shiso | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300g/10½oz plain flour
- 140ml/5fl oz water
- 1 tsp salt
- ice cubes
- 1 sheet nori seaweed
- 200g/7oz beef
- 3cm/1¼in piece ginger
- 1 clove garlic
- 2 tbsp soy sauce
- 2 tbsp sake
- 5 baby courgettes
- 1 tbsp flour
- 1 tbsp cornflour
- 2 tbsp white sesame seeds
- 200ml/7fl oz soy sauce
- 150ml/5fl oz mirin
- 100ml/3½fl oz sake
- 10cm/4in konbu
- 25g/1oz katsuobushi
- 400ml/14fl oz water
- 5cm/2in piece ginger
- 5 spring onions
- 5 shiso basil
- 4 umeboshi, stones removed and finely sliced
- 1 tsp shichimi (Japanese seven-spice powder)
- 4 free-range eggs
- a few leaves of mizuna, shredded
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes