Cold Udon Noodle Salad

Ingredients

• 100 g dried shiitake mushrooms
• 45 ml mirin
• 45 ml soy sauce
• 10 ml sake
• 2 tablespoons bonito flakes
• 400 g fresh udon noodles
• 1/4 iceberg lettuce, finely shredded
• 1 lebanese cucumber, peeled, seeds removed, thinly sliced
• 2 vine ripened tomatoes, seeds removed, cut into thin slices
• 15 g wakame seaweed
• 1 egg, hardboiled, peeled, quartered
• 1 sheet nori, thinly sliced

Directions

1. 1

   Place shiitake in a bowl, cover with cold water and soak overnight.

2. 2

   The next day, drain and place shiitake in a saucepan and cover with cold water.

3. 3

   Bring to the boil, then reduce heat and simmer for 20 minutes.

4. 4

   Remove from heat and drain. Place in a bowl with the mirin, soy, sake and bonito. Set aside.

5. 5

   When ready to serve, place udon in a large bowl, cover with boiling water and set aside for 5 minutes. Drain, refresh under cold water, then drain again.

6. 6

   Thinly slice shiitake (including stalks) and toss their marinade through the noodles with lettuce, cucumber, tomato and seaweed. Divide noodles between bowls, and top each with shiitake and a quarter of egg. Garnish with nori.