Hi Yoshimi, This looks delicious and perfect for summer. I have some fresh Udon noodles at home so am making this for lunch today. What size of tuna cans do you use? I think the basic US tuna can is possibly double the size of the tuna you use (although there are various sizes) and I've noticed that ALL of your recipes turn out great and look just like your pictures when I make them. I have made MANY of them!! I only have issues when the recipe has tuna. The balance seems off - which I'm sure is my fault. I'm quite sure the issue is either the tuna portion, the type (oil vs water packed), or if it's drained, or not. In this recipe you indicated you used drained, water-packed tuna...what is the size of the can you use? (It looks like you use the same size all of time - s this would be really helpful!) Thanks for all of your great recipes and hard work I just learned about Green Tea Noodles and bought a few packages. So yummy and pretty for summer! Do you have any non-meat recipes (fish is OK) with Green Tea Noodles you can share with us?
The can I use is 70g. US canned tuna is much chunkier, leaner and dryer compare to Japanese one. I think the best way to make it similar to Japanese one is, get the one in oil, flake it IN THE OIL and the drain 😉.
@@asakusa-tokyokitchen ...well, problem solved! 70g is equal to 2.5 ounces (oz). Our basic can is 7 ounces, which is almost 200g!! Now it makes sense why my tuna onigiri tasted so "tunafishy" 🙄 - thanks!
Udon salad has been my go to lunch for the past month. So easy to customize and get my veggies
It's so good🤤🎶
I made this last Saturday super delicious. Ty for your cooking blog. God bless you
🥰👍🏻🎶
Thank you for sharing!!
🥰🎶💖
This turned out so good. Thank you for sharing
🥰👍🏻🎶
@@asakusa-tokyokitchen this is one of those recipes ive been coming back to every 1-2 weeks. Thank you again for sharing
I love your videos
Thank you 💖
How special that looked, I wonder can the noodles be eaten hot without washing the starch off with the salad. Thank you for sharing.
Yea you can but it tastes better chilled and without the starch.
@@asakusa-tokyokitchen Thank you I will try this lovely tasting dish.
Chef Yoshimi you help us stay healthy while also help us explore such flavourful recipes! Thank you so much!!! 😄
My pleasure 🥰🎶
Hi Yoshimi, This looks delicious and perfect for summer. I have some fresh Udon noodles at home so am making this for lunch today. What size of tuna cans do you use?
I think the basic US tuna can is possibly double the size of the tuna you use (although there are various sizes) and I've noticed that ALL of your recipes turn out great and look just like your pictures when I make them. I have made MANY of them!! I only have issues when the recipe has tuna. The balance seems off - which I'm sure is my fault. I'm quite sure the issue is either the tuna portion, the type (oil vs water packed), or if it's drained, or not. In this recipe you indicated you used drained, water-packed tuna...what is the size of the can you use? (It looks like you use the same size all of time - s this would be really helpful!) Thanks for all of your great recipes and hard work
I just learned about Green Tea Noodles and bought a few packages. So yummy and pretty for summer! Do you have any non-meat recipes (fish is OK) with Green Tea Noodles you can share with us?
The can I use is 70g.
US canned tuna is much chunkier, leaner and dryer compare to Japanese one. I think the best way to make it similar to Japanese one is, get the one in oil, flake it IN THE OIL and the drain 😉.
@@asakusa-tokyokitchen ...well, problem solved! 70g is equal to 2.5 ounces (oz). Our basic can is 7 ounces, which is almost 200g!! Now it makes sense why my tuna onigiri tasted so "tunafishy" 🙄 - thanks!
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Japanese Mayo or Western Mayo?
I presume Jaonese Mayo, but I’ve seen a couple dishes that do use western for the distinct difference.
Japanese.