This salad mainly uses boiled udon (Japanese thick wheat noodles). It can be a nice one-dish meal.
Ingredients:
- 7 oz. dried udon noodles, or 2 packages pre-boiled udon noodles (7oz./package)
- 4 okra
- 4 large lettuce leaves, washed and torn into bite-size pieces
- 3 oz. canned tuna or salmon, drained and flaked into pieces
- For dressing:
- 4 Tbsp Japanese noodle dipping sauce (mentsuyu)
- 3 Tbsp mayonnaise
- 1 1/2 Tbsp white sesame seeds
Preparation:
Boil or heat udon noodles, following the package instructions. Drain udon noodles in a colander and rinse with cold water. Drain and set aside. Boil okra in salted water for about two minutes, or until softened. Drain and cool okra in cold water. Drain and slice into 1/4 inch thick pieces. Put sesame seeds in a suribachi (Japanese mortar) and grind them with a surikogi pestle. Or, place sesame seeds in a blender or food processor and grind until smooth. Add mayonnaise and mix well. Pour mentsuyu gradually and mix well. Serve lettuce and udon noodles on plates. Top with tuna or salmon flakes and okra slices. Pour the dressing before eating.
*makes 2 servings
*makes 2 servings