In Japan, it's common to have some cool noodles during hot summer days.
It is also common to have "unagi" (eel) around "Doyo no Ushi no hi" (on some day among 20s of July, which changes each year), which is said to prevent "natsu bate" (summer heat fatigue).
Therefore, this post comes out with an idea: the combination of cool noodles (this time, udon) and unagi, which you can easily afford to make at home if you live in Japan.
1. 5-minute super simple version
Ingredients:
1. Udon (if frozen or simple "nama", then boil it, if it is "ryusuimen" which is already softly boiled when purchased, just wash it under cool water then serve).
2. Unagi shiroyaki (broiled white) or kabayaki (broiled brown with kabayaki sauce on it), with packed kabayaki sauce.
3. Green onion cut into small pieces.
Steps:
1. Boil (if not ryusuimen) udon then wash it under cool water and plate it.
2. Place the unagi cuts on udon. If unagi is not cut yet then cut it horizontally about 2 cm width.
3. Pour the sauce on unagi and udon, then put the green onion, serve cool as that.
2. A little stylish version
Ingredients:
1. Udon (if frozen or simple "nama", then boil it, if it is "ryusuimen" which is already softly boiled when purchased, just wash it under cool water then serve).
2. Unagi shiroyaki (broiled white) or kabayaki (broiled brown with kabayaki sauce on it), with packed kabayaki sauce.
3. Green onion cut into small pieces.
4. Ooba (oh-ba, "big leaf"), also called aojiso (green shiso), as well as "beefsteak plant".
5. Myoga (known as "Japanese ginger") cut and sliced.
6. Some tsukemono (Japanese pickled vegetables).
7. Men tsuyu sauce.
Steps:
1. Boil (if not ryusuimen) udon then wash it under cool water and plate it.
2. Place the unagi cuts at one side upon udon. If unagi is not cut yet then cut it horizontally about 2 cm width.
3. Place the ooba at the other side upon udon, then myoga on it.
4. Pour the cool tsuyu sauce on unagi and udon, then put the green onion.
5. Add some little tsukemono as topping, serve cool as that.
3. Sticky greedy version
Ingredients:
1. Udon (if frozen or simple "nama", then boil it, if it is "ryusuimen" which is already softly boiled when purchased, just wash it under cool water then serve).
2. Unagi shiroyaki (broiled white) or kabayaki (broiled brown with kabayaki sauce on it), with packed kabayaki sauce.
3. Green onion cut into small pieces.
4. Ooba (oh-ba, "big leaf"), also called aojiso (green shiso), as well as "beefsteak plant".
5. Myoga (known as "Japanese ginger") cut and sliced.
6. Some tsukemono (Japanese pickled vegetables).
7. Men tsuyu sauce.
8. Grated yam "tororo".
9. Natto (fermented soybeans).
10. Onsen tamago (very soft boiled egg as if boiled in onsen - hot spring).
Steps:
1. Boil (if not ryusuimen) udon then wash it under cool water and plate it.
2. Place the unagi cuts at one side upon udon. If unagi is not cut yet then cut it horizontally about 2 cm width.
3. Place 2 leaves of ooba at the other side upon udon, then myoga + natto + tororo on it.
4. Pour the cool tsuyu sauce on unagi and udon, then put the green onion.
5. Tsukemono and onsen tamago can be served on the same bowl or separately.
We hope you enjoy these ones. Bon appetit!