Cold Tomato Udon

20260518, #BreakfastDiary 1724, 18°C/sunny Park Chan-il writes, in his book Damn Tomatoes, Amazing Eggplants, that Italians look down on American-style tomato pasta, dismissing it as cowboy-style, and that they prefer noodles dressed in something thin and silky - because for them, pasta is about tasting the noodle itself, not the sauce. It makes me wonder - is today's cold tomato udon really about the udon? Is the tomato just along for the ride? About 380kcal, Cold Tomato Udon.

1 tomato, 1 serving udon noodles, a handful of basil, (dressing) 2T tsuyu, 1T lemon juice, 1/2T olive oil, 1/4t lemon salt

1. Score the tomato, blanch in boiling water, then peel and dice. 2. Without discarding the water used to blanch the tomato, boil the udon noodles in it. Rinse under running water and drain in a sieve. 3. Combine 2T tsuyu, 1T lemon juice, 1/2T olive oil, and 1/4t lemon salt, and mix well. 4. In a mixing bowl, combine the tomato from step 1, the udon noodles from step 2, chopped basil, and the dressing from step 3, and mix well.

Inspired by @_toma_to_home