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Tahini Gomadare Udon with Spinach, Okura and Egg - By Japanese Chef, Akemi Yokoyama

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Tahini Gomadare Udon with Spinach, Okura and Egg - By Japanese Chef, Akemi Yokoyama

May 3, 2024

by Sun Chlorella

Tahini, Soy Sauce and Rice Vinegar Sauce:

Prepare the sauce

Add the entire ingredients in a small ball, mix well until tahini is dissolved. Use a sieve to strain the sauce as necessary. Set aside.

Prepare the toppings

Blanch the spinach and okura. Bring a pot of water to a boil. Add the spinach and cook for about 2 minutes or until it wilts. Halfway down the cooking, add okura and cook together. Immediately drain and rinse the spinach and okura under cold running water to stop the cooking process and preserve its vibrant green colour. Squeeze the cooled spinach gently by hand to remove excess water. Cut the spinach into smaller pieces or leave it whole, depending on your preference. Slice the okura thinly to discs to expose the flower like pattern.
Make scrambled egg. Place a frying pan over medium heat and add a teaspoon of oil. In a bowl, crack the egg and beat it until yolk and white are well combined. Pour the beaten egg into the heated pan. Immediately start stirring gently with a spatula or wooden spoon, scraping the eggs from the edges towards the centre. Keep stirring the eggs gently but continuously.
Slice the carrot thinly. (Optional: Create an attractive presentation by using a small flower-shaped cookie cutter to cut the carrot into decorative shapes)

Cook the Noodles:

Fill a medium pot with plenty of water and bring to a boil.
Add Chlorella Udon Noodles, adjust the heat to medium-low, and cook for 5 minutes.
Drain noodles in a sieve and cool down under the cold running water immediately.