In Melbourne where I live, January is in the middle of summer. It can be really hot and the temperature could go over 40℃. I don’t want to cook anything on such a hot day. Cold Noodle Dish is ideal for me. If you keep a bottle of ‘Mentsuyu’ (Noodle Dipping Sauce) in fridge, this dish can be prepared in 10 minutes.


1 Serving


1 Serving Cooked Udon *Frozen type recommended
1 can (95g) Tuna *I used Tuna in Springwater
1 tablespoon Japanese Mayonnaise
1 teaspoon Wasabi Paste *add more if you like it
About 1/4 cup ‘Mentsuyu’ *see ‘Method 1’ to find how to make ‘Mentsuyu’
1/2 sheet Toasted Nori *torn into small pieces
Finely chopped Spring Onion
Toasted Sesame Seeds

  1. To make 1/4 cup ‘Mentsuyu’, combine following ingredients in a small heat-proof bowl. Heat in the microwave and cool.
    – 3 tablespoons Water
    – 1/8 teaspoon Dashi Powder
    – 1 tablespoon Soy Sauce
    – 2/3 tablespoon Mirin
    *Note: If you like cold noodles, it’s good to have a bottle of ‘Mentsuyu’ in the fridge. It can be used for many dishes as a seasoning.
  2. Heat Cooked Udon Noodles in boiling water, rinse under cold water, then drain.
  3. Drain canned Tuna and squeeze to remove excess water. If you use Tuna in water, season lightly with Salt. Tuna in brine doesn’t need Salt as it is already salty.
  4. Add Japanese Mayonnaise and Wasabi Paste, and mix well.
  5. Place drained cold Udon Noodles in a deep plate, add Tuna mixture on top, scatter Toasted Nori, sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds. Pour cold ‘Mentsuyu’ and enjoy.