Name: Chilled Udon with Okra and Nagaimo
Total time: 20 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 3.5 oz (100 g) okra; 0.7 oz (20 g) nagaimo (Japanese mountain yam); Ginger, to taste; [A] 1 packet Kayanoya Original Kelp Stock Powder (remove from the packet); [A] ¾ cup (200 ml) water; [B] 1 tbsp Double-Aging Soy Sauce; [B] 1 tbsp mirin; [B] 1 tsp ume plum vinegar; 7 oz (200 g) Hand-Stretched Udon Noodles

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Chilled udon noodles served with a warm kombu dashi dipping broth made with okra and grated nagaimo, garnished with chopped green onions and grated ginger.

Chilled Udon with Okra and Nagaimo Chilled Udon with Okra and Nagaimo

Chilled udon noodles featuring the natural sweetness of kelp dashi, along with the silky texture and fresh flavor of okra.

Cook

20 min

Portions

2 Servings

Season

Summer

Cuisine

Japanese

Difficulty

Easy

Instructions

Step 1

Finely chop the okra.

Step 2

Peel and finely chop the nagaimo, then combine it with the okra and lightly mash the mixture with a knife.

Step 3

Combine [A] in a saucepan and bring to a boil. Reduce to medium heat and simmer for 2–3 minutes, then stir in [B].

Step 4

Add the mixture from Step 2 to the saucepan and cook over low heat for about 3 minutes, until the broth becomes slightly silky.

Step 5

Cook the udon noodles according to the package directions. Rinse under cold water and drain well. Serve with the broth from Step 4 and grated ginger.

Tip

Enjoy the chilled noodles with the warm broth for dipping. To prepare the okra, trim off the stem end and shave away the tough edges around the calyx with a knife. The entire pod, including the calyx, is edible.

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Chilled Udon with Okra and Nagaimo Chilled Udon with Okra and Nagaimo