Cold Udon

It's already mid October but the weather is still really hot in Singapore. I remember it used to be rather much cooler this time last year. Think there were more showers and strong breezes.

This is the first time I've thought of using this set of containers for cold noodles. Everything fits pretty well, actually. In fact, if she had more time (say, on a Monday when she has to wait 2hrs for netball practice), I'd even use up the last box in the set to give her some treats or more fruits. But for a short 25min recess, I'm hoping she'll remember to eat quickly and not chat too much.

I froze the dipping sauce overnight in the container so it will have nicely defrosted but still be cold by Takoyaki's recess time. Packing the frozen sauce box right on top of the other two will also help to keep the food cold (important so the cuke stays crisp and the kiwi doesn't turn mushy).

The cucumber was sliced very thinly using a mandoline and I just sliced the ham up into thin sticks - will be easier for her to mix and eat with her noodles. Forgot to include the nori strips! Again!

Recipe for Cold Udon/Soba dipping sauce

(adapted from Just Hungry)

1/2 cup mirin

1/2 cup white sugar

1 piece konbu seaweed (about 5cm long)

a handful of bonito flakes

2 cups soy sauce

Combine mirin and sugar in a saucepan and bring to a gentle boil. Simmer for about 5 min to evaporate the alcohol. Add konbu and bonito flakes and stir about a min. Add soy sauce and bring to a simmer again. Simmer for about 10-15min (volume will have reduced). Remove from heat and let cool before bottling and refrigerating or freezing.

For mentsuyu (dipping sauce), dilute approximately 1:10 or to taste. I also use this mixture for sukiyaki, hot noodles soup, and beef/pork done Yoshinoya style.