Easy Japanese Dish (2)

*Cold Udon noodles (Japanese noodles) with tomato and ohba leaves (perilla herb)

You can enjoy chewy Udon noodles and fresh smell of ohba leaf. This dish is good for vegetarian as well. 



Serves 1 

1pk Udon noodles (frozen or fridge meal)
1/2 tomato
3-5 ohba leaves
1 tablespoon fried onion or roasted peanuts
2 tablespoons mentsuyu soup base (if you feel thick, add a little bit water)
2 tablespoons soy sauce (for vegetarian)

1. Bring water to a boil, when water comes to a boil put in udon noodles and stir.
   When the water rolls up, lower the heat and cook for 1-2 minute(s). Drain the
   noodles in a sieve. 
2. Put 1. in bowl of cold water, rinse in running water to get rid of sliminess. And 
   drain again.
3. Cut tomato into pieces about 1cm square.
4. Cut ohba leaves into fine strips. 
5. Put noodles, tomato, fried onion, ohba leaves in a serving bowl and pour on 
   mentsuyu sauce. 


Tomatoes have good amounts of some basic necessary nutrients. One medium sized-tomato provides over a third of the recommended daily allowance of vitamin C, and nearly a third of the recommended daily allowance of vitamin A. Tomatoes are also a great source of the antioxidant lycopene, fiber, carbohydrate, potassium and iron.

Ohba leaves (perilla herb), are used as a Chinese medicine for diuresis, sweat, removing phlegm, antitussive effect. Nutritive value is very high in the leaf, and the much carotene (vitamin A) in particular is the top-class in all vegetables. Rich calcium, iron, vitamins B1, B2, C. And it has antiseptic and sterilizing power.



Udon, which is made from flour, salt and water, are chewy and easy to digest. It is said that Udon noodles are dissolved much faster than other pastas and three times faster than beef. But they don’t serve as a significant source of vitamins or minerals so that you should take some vegetables at the same time.


Chiaki Kikumoto  200Hr TTC  May, 2014