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Cool off during the summer days with a bowl of cold ramen noodles with broiled unagi. It's fresh, light, and so satisfying, making it the ideal quick lunch or dinner!
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What makes this dish special
I'm thrilled to announce that I will be heading to Japan in a couple of days! Finally, I can check Japan off the list of countries I want to explore. Two full weeks of wandering the streets of Tokyo, Kyoto, and Asakasa, trying every food I see, and soaking in the culture...words cannot express how excited I am. In anticipation of my vacation, I am making a Japanese dish with my favorite unagi.
This dish is inspired by my last visit to New York where a vendor sold grilled unagi on noodles. It was easily one of my favorite meals, so much so that I had to recreate it. Here is my recreation of cold ramen noodles with broiled unagi.
Ever since I was young, I have loved unagi. The Japanese BBQ sauce smothered on the charbroiled seafood always has a special place in my heart. It only made sense to take that beloved unagi and top it on cold ramen noodles, finished with a poached egg. How can you go wrong with a dish like that? And for another great unagi dish, check out my unagi don recipe!
Ingredients
- Soy sauce: Provides a salty, umami flavor base for the unagi sauce.
- Mirin: Contributes sweetness and a subtle alcoholic flavor to the unagi sauce.
- Ramen noodles: I used Sun noodles but you can use any other firm, chewy ramen noodles. You can substitute ramen with soba, udon, or rice noodles if preferred.
- Unagi: The freshwater eel is sold already seasoned, making it easy to prepare. Find it in the frozen section of Asian markets or online.
- Pickled ginger: Adds a tangy, spicy flavor that cuts through the richness of the unagi.
- Nori: Adds a crispy texture and salty element. You can use salted nori sheets and cut them into strips or use roasted shredded seaweed.
- Poached eggs: Add richness and creaminess when the yolk is broken over the noodles while also providing additional protein. You can also serve the dish with fried eggs instead.
Substitutions and variations
- Toppings: You can add extra toppings such as chopped romaine, shredded carrots, or radish sprouts.
- Gluten-free: Use gluten-free tamari instead of soy sauce and gluten-free noodles.
- Spicy: Add chili oil or sprinkle togarashi before serving for a spicy kick.
Step-by-step instructions
Step 1: Prepare toppings
Start by making the unagi sauce. Sure you can buy the pre-made sauce, but if you have the ingredients to make it, it can be done in a cinch. To make the sauce, just combine the ingredients and let it simmer until reduced and thickened.
Next, cook the noodles. Now, it's important to purchase fresh ramen noodles and not instant packets. Fresh noodles are chewier while dry noodles can easily become overcooked and too soft.
After cooking, immediately submerge the noodles in ice-cold water to stop the cooking process and rinse off excess starch. Drain well before tossing with the other ingredients.
To make this ramen dish a little more fun, I added spiralized cucumbers. English cucumbers are excellent for turning into noodles because of their length and thickness. Optimally, you want a cucumber that is at least 1.5 inches in diameter. Don't bother peeling the vegetable since the peel adds a bit of crunch that is desirable in the dish. Pat the noodles dry after spiralizing to soak up some of the excess moisture. If you don't have a spiralizer, simply cut the cucumbers into 1-inch strips.
Place the unagi on a lined baking sheet and preheat your broiler. At the same time, get the water ready for your poached eggs.
While the eggs are cooking, broil the unagi for about 5-7 minutes or until heated through.
Step 2: Assemble noodles
Toss the ramen noodles and cucumber noodles together with the unagi sauce and rice vinegar. The vinegar balances the sweet and salty sauce, adding that needed acid. Add more vinegar if you like a bit more tang.
Finish the dish with the unagi, egg, nori, and pickled ginger. Drizzle extra unagi sauce on top and enjoy! Although this cold ramen noodle with unagi isn't a classic Japanese dish, it still makes it on the list as one of my favorite dishes!
Now off to Japan! Stay tuned for travel posts on Japan!
Make-ahead and storage
- Make-ahead: The unagi sauce can be prepared up to 3 days in advance.
- Store: Keep leftovers in an airtight container for up to 2 days.
Frequently asked questions
The unagi should be heated through and slightly charred on the edges. This usually takes about 5-7 minutes under a medium-high broiler.
To poach eggs, bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
While this dish is traditionally served cold, you can serve it warm if you prefer. Just skip the chilling step for the noodles and serve immediately after cooking and tossing with the sauce.
More cold Asian noodle recipes
Looking for more refreshing cold noodle recipes? Try these:
Recipe
Cold Ramen Noodles with Broiled Unagi
Ingredients
Unagi sauce
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup granulated sugar
Remaining ingredients
- 2 packets thick ramen noodles
- 1 medium English cucumber cut into thin strips or spiralized into noodles
- 1 tablespoon rice vinegar
- 8 ounces unagi
- 2 tablespoons pickled ginger
- 1 roasted nori sheet cut into strips
- ¼ cup chopped green onions
- 2 poached eggs
Instructions
- Prepare the unagi sauce. Combine soy sauce, mirin, and sugar in a medium saucepot. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until slightly thick.
- Meanwhile, cook noodles according to directions, until al dente. Drain and immediately submerge in ice-cold water. Drain and set aside.
- Preheat broiler to medium-high. Place unagi on a lined baking sheet and broil for 7-10 minutes or until heated and slightly charred. Remove from heat and cut into bite-size pieces.
- Toss noodles with cucumber, rice vinegar, and a couple spoonfuls of unagi sauce. Assemble dishes. Place noodles into two bowls. Top with unagi, pickled ginger, nori strips, green onions, and a poached egg. Finish with more unagi sauce. Serve.
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