Cold Udon Noodle Salad - cooking recipe

Ingredients

100 g dried shiitake mushrooms
45 ml mirin
45 ml soy sauce
10 ml sake
2 tablespoons bonito flakes
400 g fresh udon noodles
1/4 iceberg lettuce, finely shredded
1 lebanese cucumber, peeled, seeds removed, thinly sliced
2 vine ripened tomatoes, seeds removed, cut into thin slices
15 g wakame seaweed
1 egg, hardboiled, peeled, quartered
1 sheet nori, thinly sliced

Preparation

Place shiitake in a bowl, cover with cold water and soak overnight.
The next day, drain and place shiitake in a saucepan and cover with cold water.
Bring to the boil, then reduce heat and simmer for 20 minutes.
Remove from heat and drain. Place in a bowl with the mirin, soy, sake and bonito. Set aside.
When ready to serve, place udon in a large bowl, cover with boiling water and set aside for 5 minutes. Drain, refresh under cold water, then drain again.
Thinly slice shiitake (including stalks) and toss their marinade through the noodles with lettuce, cucumber, tomato and seaweed. Divide noodles between bowls, and top each with shiitake and a quarter of egg. Garnish with nori.