Bento recipe teriyaki tofu, udon noodles & sesame sauce
A bento that ticks all the boxes: fresh udon, street-food-style lacquered tofu, crunchy vegetables and a runny egg. The perfect balance of freshness, texture and umami, enhanced by a sesame sauce to be poured in at the last minute.
- Cooking Time
- 25 minutes
- Servings
- 1 bento lunch
- Category
- Savoury dish
Ingredients
- 130 g pre-cooked udon noodles
- 110 g firm tofu
- 3 tbsp teriyaki sauce
- 1 tablespoon neutral oil
- 5 radishes
- 40 g peas
- 4 cherry tomatoes
- 1 tablespoon rehydratedseaweeds
- 1 ajitama egg
- 1 small handful of shiso pods (not available in stores)
- 2 tbsp. sesame sauce
Directions
- Cook udon in boiling water for 2 minutes. Drain, rinse with cold water and set aside.
- Fry cubed tofu in oil until golden brown. Add teriyaki sauce and reduce until well coated.
- Prepare the vegetables: cook the peas if necessary, chop the radishes and tomatoes, and rehydrate the wakame in lukewarm water.
- Mix udon with vegetables: radishes, peas, cherry tomatoes, wakame. Distribute evenly.
- Assemble the bento: place the udon-vegetable mixture in the box. Add teriyaki tofu and halved ajitama egg.
- Add the microfoam on top. Serve with sesame sauce on the side or just before serving. Sprinkle with sesame seeds if desired.
