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

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

Tahini Gomadare Udon with Spinach, Okura and Egg

Serves 1:


  • 80g Sun Chlorella Udon
  • 50g Spinach 
  • 25g Carrot
  • 1 pc Okura
  • 1 Egg
  • 1 tsp Vegetable oil (or any neutral flavoured oil)

Tahini, Soy Sauce and Rice Vinegar Sauce:

  • 20g Tahini
  • 1tbsp Sugar
  • ½ tbsp Soy Sauce
  • 1.5 tbsp Rice Vinegar
  • 1tsp Sesame Oil
  • 1tbsp Water
  • A pinch of salt

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.

Assemble the dish:
  • Place the Sun Chlorella Udon in a medium bowl or pasta bowl, add the toppings, and then pour the sauce over everything.