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Udon – Japanese Noodles

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Udon – Japanese Noodles

Udon Noodles Benefit Digestion, Immunity, Stress Management & More. … You’ll often find them swimming in a delicious broth of udon soup. They can also be used as stir-fry noodles or served cold with a healthy dip like miso sauce.

Ingredients

Udon
Noodle soup*: e.g. Ninben Tsuyu no moto
Kitsune Udon:
Naruto*: Fish sausage with a pink pattern when cut
Atsuage*: baked tofu. You can use the triangular atsuage bags that are used for Inari Sushi, but put them first in boiling water for a moment to reduce their strong taste a little bit.
 
Leek or green onion
Tanuki Udon:
Naruto*
Rests of Tenpura deep frying: Crispy pieces that are left from the last time you prepared tempura. If not available, you can cut some leek, mix it with tempura batter and deep fry it.
 
Leek or green onion
Tsukimi Udon:
One egg per person
Naruto*
Leek or green onion

Instructions

Procedures: Boil Udon and boil some water in another pan (about 400ml per person, depends on the size of the bowl in which you will serve the noudles).
 Cut naruto (about 7mm thin) and leek/green onion. 

Put Udon into sieve and rinse it with hot water.
Add noudle sauce into prepared hot water. Consult the bottle label about the proportion.With “Ninben Tsuyu no moto” sauce the proportion sauce-water is 1:8.
Put the hot Sauce into a bowl and add Udon into it. (Use one bowl per person)

Kitsune Udon
 Decorate Udon with atsuage, cut leek and naruto


Tanuki Udon
 Put the deep fried pieces (Rests of Tenpura deep frying), naruto and cut leek onto the noudles


Tsukimi Udon
 Put the york, cut leek and naruto  

Keywords: Udon – Japanese Noodles

Written by Melissa Owens

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