Japan
Nagano Oshibori Udon, adapted from the MAFF regional recipe for Nagano. Ingredient amounts and cooking instructions are provided below.
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3 clear steps
Grate the daikon and squeeze through a clean cloth, collecting the juice for the dipping sauce. Chop the leek.
Tips, changes and questions from people who cooked this recipe.
Boil the udon until cooked according to the package; the source suggests about 10 minutes for its fresh noodles. Drain and serve hot.
Mix the daikon juice with miso, leek and bonito flakes, adjusting the miso to taste. Dip the hot noodles into the sauce.
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