First, let’s prepare the toppings. This is called a myoga ginger bud and it has a refreshing herbaceous flavor. Slice the myoga into thin slices.
Slice the cucumber into thin slices diagonally. And cut the slices into thin strips.
Let’s make the sesame sauce. Combine the white sesame paste and the sugar in a bowl and mix it thoroughly. Then, add the soy sauce a little at a time. And mix again.
Add the dashi stock and combine the sauce thoroughly. This is chili oil, vegetable oil infused with chili peppers and various spices. Add the chili oil to taste and chill the sauce in the fridge.
Let’s cook the noodles. Place the frozen udon noodles into a pot of boiling water. Loosen up the noodles. And remove the udon with a mesh strainer.
Pour water over the udon to reduce the temperature.
Then, place it into a bowl of ice water. Rinse the noodles. Thoroughly remove the water with the mesh strainer and place the noodles onto a plate.
In the same pot of boiling water, place the green part of a long green onion and the ginger root slices. Add the sake. Finally, add the thin pork slices and gently stir them around with chopsticks.
When the pork turns white, place it onto a paper towel and let it sit to cool. This process will help to remove any unwanted smell and make the pork tender and delicious.
Let’s garnish the summer udon noodles. Place the pork slices on top of the noodles. Garnish with the shiso leaf, cherry tomato, myoga ginger bud and cucumber.
Sprinkle on the chopped spring onion leaves and toasted white sesame seeds. Pour the chilled spicy sesame sauce over the dish and enjoy the cold summer noodles!
If you can’t eat pork, try steamed chicken instead. It also goes great with the sesame sauce.
Alternatively, you can add citrus juice instead of the chili oil to give the sesame sauce a refreshing flavor.
The rich sesame sauce goes great with the thin pork slices. It also seasons the udon noodles, giving this dish a delicious flavor!