UDON AHI SASHIMI SALAD W/ CREAMY SOY DRESSING

Japanese foods are really clean, and by clean I mean it's usually lean, with hardly any fats running all over the plate, Japanese foods are colorful, with green vegetables, white vegetables, reds, orange from carrots, the useage of adzuki beans for desserts and in the skillet. Japanese food is good food, just got to love the simple tempuras, katsus, and the simpleness of their cuisine, so simple it's genious.

Some of my favorite dishes is the Udon Noodle dish, it can be put cold into a nice green salad with cubes of Ahi poke, or a nice hot Miso Soup with shredded ginger and shredded Daikon Radish. Here is something to try, this is a salad, it is simple, very very simple, and I'll use some cooked Udon Noodles. But first let's get to know a little bit of the Udon noodle shall we? Okay students, take that chewing gum out of your mouths.

Udon Noodles are- a thick wheat flour noodle... here's a picture of it.
From importfoods.com this is udon noodles in a broth.

Okay thanks to importfoods.com for having this lovely picture, here is my recipe for a salad utilizing Udon noodles.

First, get a package of Udon noodles, it will be dry in a package, boil some hot water, and then cook it like pasta noodles, when it's just about done, off the heat and drain it, and then run it under cold water because it's going to be a cold delicious salad we are about to embark on.

Okay now I want you to make these things below.

1/2 pound of Yellow Fin tuna, sashimi grade, and slice them really thin.

Marinade
3 tbsp. of soy sauce
1 tbsp. of mirin
1 tbsp. of rice vinegar
1 tsp. of bonito flakes, (tuna shavings)
1 tsp. of shichimi. (7 flavor chili pepper).. Shichimi is a blend of ground red chili pepper, ground sansho (Sichuan pepper), roasted orange peel, black sesame seed, white sesame seed, hemp seed, ground ginger, and anori or green seaweed.
Finely minced scallions (green onions) to garnish

1 small bok choy cabbage thinly sliced so you can eat it with a pair of chopsticks
1 carrot grated
1 small red onion sliced thin like the cabbage.

Creamy Soy Dressing.

4 large eggs
1 1/2 cup of canola oil
1/4 cup of soy sauce
2 tbsp. of lemon juice
1 tsp. minced ginger
1 tsp. of salt or more to taste

1. Mix the marinade for the Ahi sashimi, then place the sashimi in the marinade let it soak for a few minutes.
2. Divide all of the thinly sliced vegetables on plates to be used.
3. Divide the Udon noodles over the vegetables.
4. Place some of the sashimi over the noodles nicely
5. Make the dressing by putting the eggs in a blender, on high speed, slowly add the canola oil in a steady stream to make a mayonnaise, then slowy add in the lemon juice, soy sauce, and ginger, you may need more oil, just add it in, and salt. If you can spoon the dressing in a squeeze bottle, and squeeze the dressing all over the salad in each plate. Sprinkle scallions for garnish

(Below) Udon noodles in package, though I said noodles are sold dried, it is also sold cooked and sealed in a plastic bag, all you need to do is heat them up real fast in hot boiling water, strain them quickly under cold water so it does not over cook and get mushy.

Ahi fresh and ready to eat!