Cold udon noodles with dashi dipping sauce

Preparation method

1. For the udon noodles, place the flour, water and salt into a food processor and blend for two minutes.

2. Remove the dough from the food processor, roll into a ball and place into a plastic bag to rest for 30 minutes.

3. For the beef karaage, pound the beef thin with a meat mallet and slice into strips roughly the same size as the baby courgettes.

4. Put the beef, ginger, garlic, soy sauce and sake into a sealable plastic bag and leave to marinate for at least 30 minutes.

5. Once the noodles have rested, roll out the dough on a floured surface into a 3mm/1/8in sheet using a rolling pin.

6. Fold the sheet loosely into thirds (like a letter) and slice into 3mm/1/8in strands. Unfold the noodles to ensure they do not stick when cooking.

7. Cook the noodles in boiling salted water for 15 to 20 minutes.

8. Drain and rinse with cold water. Drain thoroughly before serving cold, on ice, sprinkled with the chopped nori seaweed.

9. Meanwhile, remove the beef strips from the marinade and roll them around the baby courgettes, holding them in place with toothpicks.

10. Thoroughly mix the remaining marinade with the flour and corn flour, adding a teaspoon of water if necessary to loosen. Dip the beef-rolled courgettes into this batter before rolling them in sesame seeds.

11. Preheat a deep fat fryer to 190C/375F.

12. Gently lower the beef-wrapped courgettes into the deep fat fryer and fry for 30 seconds before removing with a slotted spoon. Set aside to drain onto kitchen paper.

13. After they have cooled slightly, remove the toothpicks and slice each parcel into four slices.

14. For the udon soup, put all of the ingredients into a pan and bring to the boil. Turn down the heat and simmer for five minutes.

15. Turn off the heat and leave to infuse until serving.

16. For the garnish, divide the ginger among four small serving dishes, then divide the spring onions among another four small serving dishes.

17. Divide the sliced umeboshi among four small serving dishes with the shiso alongside.

18. Place a teaspoon of the shichimi into each of four small serving dishes.

19. Poach the eggs for three minutes in the udon soup. Divide the eggs among four small serving dishes with a spoonful of the udon soup over the top and a few leaves of torn mizuna surrounding them.

20. Strain the udon soup and divide equally among four bowls.

21. Each person should be served a dish of cold udon noodles, a dish of udon soup, a plate of four slices beef karaage, a poached egg in a small bowl of udon soup with torn mizuna, a dish of grated ginger, a dish of shichimi, a dish of spring onion and a dish of sliced umeboshi and shiso.

30 mins to 1 hour preparation time

30 mins to 1 hour cooking time

Serves 4