Thick Mentaiko Sauce Tossed Chilled Udon

• 1 serving Udon
• 120 grams Yamaimo
• 30 grams Mentaiko
• 5 grams Parmesan cheese
• 1 dash Salt
• 1/2 tsp Doubanjiang
• 3 leaves Shiso leaves
• 1 Shredded nori seaweed

1. Peel the Japanese yam and grate 120 g. Place into a mortar.
2. Add the doubanjiang and parmesan cheese and grind until smooth (about 3 minutes).
3. Pile the 3 shiso leaves on top of each other and slice.
4. Cut the nori into 2 mm wide pieces using scissors.
5. Once the udon has cooked, rinse with cold water to remove the starchiness and thoroughly strain excess moisture.
6. Arrange the udon on a plate and top with lots of the thick mentaiko sauce.
7. Garnish with the shiso leaves and nori, and then it's done!
8. Mix the udon with the thick mentaiko sauce and enjoy!
9. Homemade udon is so delicious!
10. It's surprisingly easy so try it out!.

yamaimo, parmesan cheese, salt, doubanjiang, leaves

Taken from cookpad.com/us/recipes/156503-thick-mentaiko-sauce-tossed-chilled-udon (may not work)