- This is a recipe for cold udon.
It uses eggplant,
and tomato,
so it's more for like summer.
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I love eggplant,
and it's so good.
So in the summer time, in Japan,
it's very humid,
and is super hot.
So this is the perfect dish
for the kind of summer.
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The broth it uses is mentsuyu.
Mentsuyu, it's soy sauce based,
with dashi,
and it's a kind of dipping sauce.
You can use it for a lot
of dishes like somen,
and a dipping sauce for tempura.
Ment means noodle,
and suyu is dipping sauce.
This concentrated premade sauce is
used mainly for various different
kinds of noodle dishes.
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You can make it from scratch,
but it's very easy to
find in a grocery store,
and I think you can find
it in a Asian grocery store
in the U.S.
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If you want to make it from scratch,
you can make it with dashi,
and soy sauce, and mirin.
But, if you use mentsuyu,
you can make udon on a whim.
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The last time I made udon for a video,
it was beef udon and kitsune udon.
But this one is different,
because it is for summer udon.
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So, this one is different,
because it's not served hot,
and uses different ingredients,
like summer vegetable.
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Like yakisoba, you can experiment with it.
Maybe you can make Italian udon.
I've seen carbonara udon before.
Udon is like a blank canvas,
so experiment with it,
and experiment with your favorite
flavors and ingredients,
and make your own udon.
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