Cold Noodle Salad With Ponzu Sauce Recipes

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COLD NOODLE SALAD WITH PONZU SAUCE



Cold Noodle Salad with Ponzu Sauce image

_(Hiyashi Udon) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ An American Taste of Japan. Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.

Provided by Elizabeth Andoh

Categories     Pasta     Side     Quick & Easy     Lunch     Lemon     Lime     Chive     Soy Sauce     Simmer     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 portions

Number Of Ingredients 8

3/4 cup Sanuki Sea Stock
3 tablespoons soy sauce (see Tips, below)
1 tablespoon sugar
2, 3, or 5-gram packet bonito flakes (katsuobushi; see Tips, below)
2 tablespoons lemon and/or lime juice
1 recipe fresh udon noodles or 8 to 10 ounces dried or semidried udon noodles , cooked and chilled
2 tablespoons white sesame seeds, freshly toasted (see Tips, below)
8 to 10 fresh chives, snipped, or 2 to 3 scallions, trimmed and finely chopped

Steps:

  • Make the ponzu sauce:
  • Place the stock, soy sauce, and sugar in a small saucepan and heat slowly until small bubbles appear around the rim. Stir to dissolve the sugar. Remove the saucepan from the heat and add the bonito flakes. Wait 2 minutes, then add the lemon and/or lime juice. Strain the mixture through a fine-woven muslin cloth- or coffee filter-lined colander. Chill the sauce for at least 20 minutes, or refrigerate up to several days.
  • Assemble the salad:
  • If the cooked noodles seem sticky or pasty, quickly rinse in cold water and drain well. Divide them among 4 shallow serving bowls. Garnish the noodles with sesame seeds and chives or scallions. Serve the chilled ponzu sauce on the side to drizzle on and toss in just before eating.

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  • Hot pot dish. You can actually use ponze sauce for any type of hot pot dish. To make it easier to imagine, I give you some examples here. Mizutaki. Mizutaki is the soup with chicken and various vegetables, and it’s cooked from water so that you can make great stock from chicken and bones.
  • Sashimi. Ponze sauce goes so well with raw fish and various seafood such as oyster. Here are some examples. Fugu-sashi. Fugu-sashi, also known as “tessa” is sashimi of thinly sliced fugu (pufferfish meat).
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  • Grilled fish. Although it depends on your taste, Japanese people often put grated daikon and soy sauce on grilled fish. At that time, citrus fruits such as lemon and lime are sometimes added.
  • Steamed chicken and vegetable. Steamed dish such as steamed chicken and steamed vegetables also go great with ponzu sauce. Since they are very simple dish and has light taste, you can directly feel the goodness of the ponzu sauce.
  • Cold tofu. For most Japanese, I think soy sauce will be the first choice when eating cold tofu (hiyayakko). However, ponzu sauce is also perfect sauce to enjoy the tofu.
  • Pickled dish. When making pickled dish from scratch, we usually use vinegar, sugar, and a little soy sauce. In fact, making the pickled dish with ponzu sauce is extremely easy and delicious.
  • Gyoza. Eating gyoza (dumpling) dipping in ponzu sauce is very popular in Japan. Some people like to make the sauce with soy sauce, vinegar, and chili oil.
  • Salad. You can make salad dressing using ponzu sauce. It’s good to eat salad with ponzu alone, but mixing it with mayonnaise is also amazing!
  • Stir-fried dish. Just like you are using soy sauce, you can season various types of stir-fried dish (even simmered dish too) with ponzu sauce. If you get tired of the standard soy sauce flavor, it’s time to use ponzu sauce instead.

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