Three-Part Cold Udon, Papaya, and Honey–Hoisin Eggplant Plate

🧊 Part 1: Cold Sesame–Chili Udon with Chicken Broth

Ingredients

• 200 g fresh or dried udon noodles
• 1 tbsp sesame oil
• 1 tsp chili oil (to taste)
• 1 clove garlic, finely grated
• 1 tsp fresh ginger, grated
• ½ lime, juiced
• 2 tbsp chicken broth
• 1 tbsp toasted sesame seeds
• Salt, to taste

Instructions

1. Cook the udon until just tender, then rinse under cold water.
2. In a bowl, whisk sesame oil, chili oil, garlic, ginger, lime juice, chicken broth, and salt.
3. Toss noodles in the sauce.
4. Garnish with sesame seeds and chill until serving.

🥗 Part 2: Chilled Papaya–Tuna Salad with Peanut & Sichuan Spice

Ingredients

• 1 small green papaya, peeled and shredded
• 1 carrot, shredded
• 1 small apple, shredded
• 1 can tuna, drained
• 1½ tbsp peanut butter
• ½ tsp Sichuan pepper, crushed
• 1 tsp chili oil
• 1 lime, juiced
• Salt, to taste

Instructions

1. Combine papaya, carrot, and apple.
2. Add tuna and toss gently.
3. Whisk peanut butter, chili oil, lime juice, Sichuan pepper, and salt.
4. Mix through salad and chill at least 30 minutes.

🍆 Part 3: Roasted Honey–Hoisin Peanut Eggplant (Nasu-Style)

Ingredients

• 2 small Japanese eggplants, halved lengthwise
• 1 tbsp peanut butter
• 1 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp grated garlic
• 1 tsp grated ginger
• ½ lime, juiced
• 1 tsp honey (add after roasting)
• 1 tsp sesame or neutral oil

Instructions

1. Preheat oven to 200°C / 400°F.
2. Score eggplants in a crosshatch, brush with oil, and roast cut-side up for 25–30 minutes.
3. Mix peanut butter, hoisin, soy sauce, fish sauce, garlic, ginger, lime, and honey.
4. After roasting, spoon sauce over eggplants and broil 2–3 minutes until glossy and caramelized.

🍽 To Serve

• Cold sesame–chili udon
• Chilled papaya–tuna salad
• Warm honey–hoisin eggplant

Finish with lime wedges, a drizzle of chili oil, and toasted sesame or crushed peanuts.