Cold Udon Plate

When you don't feel like cooking dinner, or you don't even think about it due to the heat of 30℃ and over, this would be a great help for you.
You can complete this dish within 10 minutes.
This recipe was originally made by Ryuta Kijima and it drew my attention because of the simplicity.
It's super quick and as a bonus, it's tasty as well!


Tonight's menu
Cold served udon with steamed eggplant/fresh seaweed/stewed mackerel on top 
Stewed daikon radish with chicken.

UIngredients
1. Frozen Udon noodles if available ( dried Udon is replacable )
2. Canned mackerel stewed in Miso sauce
3. Miso, water and sesame oil
4. Eggplants
5. Fresh seaweed
6. Sesame

directions

1. Put frozen Udon noodles in microwave 
2. Peel eggplants leaving some skin
    Wrap up in food wrap
    Cook in microwave and leave till they get cold
3. Rinse and drain seaweed 
    Cut short
4. Take out mackerel out of can ( keep miso sauce )
5. Put #2, #3 and #4 on top of Udon
6. Mix #3 and the sauce after taking mackerel out.
7. Sprinkle some sesame over don
8. Pour #6 right before eating

Canned stewed mackerel in miso sauce, dried Udon noodles - available at marchejapon