Japanese · Lunch
Chilled Noodles with Dipping Sauce
Japanese chilled noodles with dashi-soy dipping sauce, featuring soy-mirin braised pork loin served alongside thin wheat noodles shock-cooled in ice water. Garnished with scallion, nori, ginger, and sesame seeds for a refreshing summer dish.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
521Calories
42.1gProtein
11.9gFat
63.1gCarbs
14.8gSugar
3.4gFiber
2380mgSodium
114mgChol
3.8gSat Fat
680mgPotassium
75mgCalcium
4.2mgIron
1.1mcgVitamin B12
3.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Slice pork loin thinly against the grain and set aside.
2
Simmer
Combine soy sauce, mirin, sugar, and sake in a small saucepan over medium heat for 1 minute until sugar dissolves and liquid smells sweet.
3
Heat
Add pork to the saucepan and simmer over medium-low heat for 6–8 minutes until opaque and firm with no pink inside.
4
Chill
Transfer pork and its liquid to a shallow dish and refrigerate for 30 minutes until fully cold.
5
Boil
Cook dried wheat noodles in boiling water over high heat for 3–4 minutes until tender but springy to the bite.
6
Cool
Drain noodles in a colander, then plunge into ice water for 1 minute, rubbing gently until surface starch washes away and noodles feel cool and slick.
7
Whisk
Combine chilled dashi with 2 tablespoons of reserved pork simmering liquid in a small bowl until the light amber dipping sauce forms.
8
Plate
Pile noodles on a plate, arrange pork alongside, scatter scallion, nori strips, sesame seeds, and ginger over top, serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz427g pork loin
- 5 oz140g dried wheat noodles
- 1 cup240ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp sake
- 22 scallion
- 11 sheet nori
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp fresh ginger
- 6.8 oz200ml ice water
