【冷やしうどん】ヘルシーで節約！夏野菜をたっぷり冷やしうどん

【冷やしうどん】ヘルシーで節約！夏野菜をたっぷり冷やしうどん

Hello, this is Montfrère Yukari. Beautiful with vegetables! Easy cooking! Today’s menu is chilled udon noodles topped with plenty of summer vegetables. The vegetables we will use today are: You can use any vegetables left in the fridge. First, one cucumber. Use a peeler to peel the skin in three places . Cut into pieces about 5mm in size. Place the chopped cucumber in a bowl, sprinkle a pinch of salt on it , and leave it for about 10 minutes to remove the moisture. Cut the eggplant into 5mm pieces, just like the cucumber . Soak the eggplant in water for 10 minutes to remove the bitterness . Use half the paprika. 10 shiso leaves. Finely chop them. 100g yam. Be careful when cutting it as it’s slippery. All the cut vegetables are in a bowl. Now I’m going to add the seasonings. 2 tablespoons of ground white sesame seeds, 10g salted kelp , 3 tablespoons of ponzu sauce, 1 tablespoon of sesame oil, 1 teaspoon of grated ginger . Mix them together. Once mixed, wrap in plastic wrap and chill in the refrigerator for about 40 minutes. 2 boiled udon noodles. Run through boiling water, rinse in cold water, and drain. Chill in the refrigerator for more than 40 minutes . It looks like this. I’ll put it on the udon. If you like, you can top it with chopped myoga, and your chilled udon noodles with plenty of summer vegetables are complete. Cheers to tonight! If there’s any left, make it into cold tofu. The delicious cold tofu is ready. How was it? Thank you for watching as always. This channel offers many vegetable dishes. Please subscribe to the channel. See you again in the next cooking.

冷蔵庫に少しだけ残っている野菜を小さめに刻んで、ポン酢、塩昆布、すり胡麻で調味したシンプルなメニューです。うどんの他、豆腐、パスタ、冷やしラーメンにのせても美味しく食べられます。