Udon Salad & Eggplant Steak July 9, 2008

I love eating noodles in salad style. This time is with shrimp, wakame-seaweed, and diced tomatoes. I used udon noodles, a thick Japanese noodle I bought from the frozen section of an international grocery store. Just defrost it in running water and add whatever I have in my refrigerator and pantry. It is topped with shiso, Japanese basil. I grow this delicious herb in my garden. This is one of the must-have vegetables in my family. It can only be harvested during summer and that makes us appreciate it even more! The sauce is Japanese mayonnaise. Every single time I have a chance to talk about food, I recommend this mayo. It is totally different from any mayos you get in American grocery stores. Usually, it can be found at Asian stores and it comes in a tube, then packaged in a clear plastic bag with a cute cupid picture. Right before starting the meal, we pour Mentsuyu (soy sauce based noodle soup) over the entire salad.