Point
UNILLOY casserole can be used for taking soup, boiled noodles, and also very active in making side dishes everyday. Because which is very easy to handle.
Ingredient4 servings
- Udon (frozen)
- 4 balls
- Yuba (dry)
- 30g
- Shiitake mashroom
- 4
- “Mitsuba”
- 1/2
- Kamaboko (Boiled fish paste)
- 4
- Broth
- 2 liters
- Mirin (Sweet sake)
- 50㏄
- Light soy sauce
- 50㏄
- Salt
- 1 tablespoon
- “Yoshino kudzu” (Arrowroot)
- 50g
- Water
- 50㏄
- Ginger
- 1
- Water
- 2 liters
- Kelp
- 40g
- Bunch bonito
- 40g
1
To make broth. Kelp put in water more than 1 hour, and heat low for 10 minutes.2
Remove kelp, boiled once and skim off the scum.3
turn off the fire, to lower the temperature, add a glass of water and add dried bonito.4
Once bonito sunk, strain in strainer covered with hard squeezed cloth.5
Put broth, mirin, light soy sauce, and salt into UNILLOY casserole to make noodle soup for “Udon”.6
Shiitake taken off the axis, make a decoration cut on the top and put into the pot.7
Yuba divided by hand into an appropriate size and put into the pot.8
When Yuba becomes soft, put udon into the pot.9
Yoshino kudzu dissolved in water and add little by little to the pot.10
Place on a vessel, add decorated cut kamaboko, chopped mitsuba and grated ginger to be thickened.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
