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1 Daikon radish or 1 bunch radishes, Japanese udon noodles, 200g tahini, fresh coriander, 1 tbsp rice syrup, 3 tbsp soy sauce, 3 tbsp rice vinegar, 1 tbsp grated ginger, 1 tbsp roasted sesame oil, ¼ tsp cayenne pepper, water, 1 cucumber, 1 small fresh onion
Cut the Daikon radish or the radishes into julienne strips. Bring water to a boil and cook the udon noodles in it 'al dente'. Stir occasionally to prevent the noodles from sticking together. Drain the noodles in a colander and cool them under running water.
Mix the tahini, coriander, rice syrup, soy sauce, vinegar, ginger, oil, cayenne pepper and the water into a creamy sauce. Pour the sauce over the udon noodles and garnish with some Daikon, cucumber and thinly sliced onion.
