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Welcome Cooking - Japan




454g dried inaniwa udon, 1 eggplant, 2 red bell peppers, 1 red onion, 1 zucchini, 60g heirloom tomatoes, 2 cloves of garlic, 60g basil, 1/2 cup of toasted pine nuts, 1/2 cup of oil, 3 cups of cold water.

1/2 cup of vinegar, 2T Japanese soy sauce, some ground black pepper.


1. Peel, rinse and cut an onion into pieces.
2. Peel, rinse and cut off both ends of a zucchini; Dice.
3. Rinse an eggplant; Cut off the head; Dice.
4. Rinse, seed and cut red bell peppers into pieces.
5. Peel, rinse and slice garlic.
6. Rinse basil; Discard the stems.
7. Blanch udon in boiling water for a few minutes (according to the package instruction); Immediately lift the udon up; Transfer to a fine-mesh sieve; Immediately rinse in running water till cool; Drain.
8. Add the onion, zucchini, red bell pepper and eggplant to a large bowl; Add cold water to cover; Leave them for 10 minutes; Drain.
9. Rinse heirloom tomatoes; Cut off the stems; Cut into cubes.
10. Heat a non-stick pan with 1/3 cup of oil over a high heat; Turn to a low heat; Add all the vegetables (except the heirloom tomatoes); Saute over a low heat for 6 minutes; Add the heirloom tomatoes; Toss briefly; Turn off the heat; Transfer to a big bowl; Cool at the room temperature; Cover with a piece of cling film; Chill in the fridge for 20 minutes.
11. Pound pine nuts.
12. Take the bowl with the vegetables out of the fridge; Discard the cling film; Add seasonings and the udon from the step 7; Toss to mix well; Arrange in serving plates; Sprinkle with the pine nuts; Garnish with the basil.