Cold Udon Noodle Salad

Sazza's Note:

I found this recipe in a 2004 issue of 'delicious' magazine. I haven't made it yet, but it sounds good and I wanted to post it here for safe keeping. The magazine suggests to start preparing this recipe the day before you want to serve it. Some of these ingredients you'll find in an Asian grocery store or the Asian food aisle of the supermarket.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 100 g dried shiitake mushrooms
• 45 ml mirin
• 45 ml soy sauce
• 10 ml sake
• 2 tablespoons bonito flakes
• 400 g fresh udon noodles
• ¼ iceberg lettuce , finely shredded
• 1 lebanese cucumber , peeled, seeds removed, thinly sliced
• 2 vine ripened tomatoes , seeds removed, cut into thin slices
• 15 g wakame seaweed
• 1 egg , hardboiled, peeled, quartered
• 1 sheet nori , thinly sliced

Directions:

1. Place shiitake in a bowl, cover with cold water and soak overnight.
2. The next day, drain and place shiitake in a saucepan and cover with cold water.
3. Bring to the boil, then reduce heat and simmer for 20 minutes.
4. Remove from heat and drain. Place in a bowl with the mirin, soy, sake and bonito. Set aside.
5. When ready to serve, place udon in a large bowl, cover with boiling water and set aside for 5 minutes. Drain, refresh under cold water, then drain again.
6. Thinly slice shiitake (including stalks) and toss their marinade through the noodles with lettuce, cucumber, tomato and seaweed. Divide noodles between bowls, and top each with shiitake and a quarter of egg. Garnish with nori.