Hi, I’m Francis,
the host of this show "Cooking with Dog."
First, let’s prepare the toppings.
This is called a myoga ginger bud
and it has a refreshing herbaceous flavor.
Slice the myoga into thin slices.
Next, slice the cucumber into thin slices diagonally.
And cut the slices into thin strips.
Now, let’s make the sesame sauce.
Combine the white sesame paste and the sugar in a bowl
and mix it thoroughly.
Then, add the soy sauce a little at a time.
And mix again.
Add the dashi stock
and combine the sauce thoroughly.
This is chili oil, vegetable oil infused
with chili peppers and various spices.
Add the chili oil to taste
and chill the sauce in the fridge.
Now, let’s cook the noodles.
Place the frozen udon noodles into a pot of boiling water.
Loosen up the noodles.
And remove the udon with a mesh strainer.
Pour water over the udon to reduce the temperature.
Then, place it into a bowl of ice water.
Rinse the noodles.
Thoroughly remove the water with the mesh strainer
and place the noodles onto a plate.
And now, in the same pot of boiling water,
place the green part of a long green onion
and the ginger root slices.
Add the sake.
Finally, add the thin pork slices
and gently stir them around with chopsticks.
When the pork turns white,
place it onto a paper towel and let it sit to cool.
This process will help to remove any unwanted smell
and make the pork tender and delicious.
And now, let’s garnish the summer udon noodles.
Place the pork slices on top of the noodles.
Garnish with the shiso leaf,
cherry tomato,
myoga ginger bud
and cucumber.
Sprinkle on the chopped spring onion leaves
and toasted white sesame seeds.
Pour the chilled spicy sesame sauce over the dish
and enjoy the cold summer noodles!
If you can’t eat pork, try steamed chicken instead.
It also goes great with the sesame sauce.
Alternatively, you can add citrus juice
instead of the chili oil
to give the sesame saucea refreshing flavor.
Good luck in the kitchen!