Yam and Okra Udon
Udon noodles in a full-bodied sesame oil and dipping sauce blend.
10min
232kcal
866mg
- Nutrition facts are for one serving.
- Nutrition facts are based on consuming 60% of tsuyu and using 1/4 sheet of nori seaweed.
Ingredients(Servings: 2)
Directions
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Work in some salt into the okra by hand, boil, remove and cut into 1 cm (1/2 in) widths.
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Put (A) together and mix.
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Boil the udon noodles, thoroughly strain. Add 1 cup of water and the sesame seed oil to the tsuyu and mix well.
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Add (2) and the udon noddles to a bowl. Place (1) on top, pour on the Kikkoman Tsuyu (Noodle Soup Base). Break apart the yakinori seaweed by hand and sprinkle on top before serving.
Cooking Basics
Okra - removing fuzz
Cover the okra lightly in salt and rub all over gently to remove the fuzz. This will make the color more vivid and soften the texture as well.
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