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Bukkake Udon

Bukkake Udon

  • Recipe parson20160119 26781 hqf99x Dosi per 1 persone
Valutato da 100 persone
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Questa ricetta a base di udon è perfetta per poterseli gustare anche in estate. Questo piatto freddo dall'intenso sapore umami si prepara versando del brodo di dashi freddo su udon, carne (o altre fonti di proteine) e verdure. Facile da fare e perfetta per quando fa caldo.

Ingredienti

1 confezione di udon freschi
1 cucch. salsa di soia
cucch. mirin
1/2 cucch.ino zucchero
1/2 cucch.ino dashi
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Per guarnire:
1 foglio di alghe nori
1/4 surimi kamaboko
cucch.ino zenzeero rosso marinato (benishoga)
cucch.ino wasabi
cucch. alghe miste per insalata
cucch.ino fiocchi di tempura (tenkasu)
1/2 uovo sodo
semi di sesamo

Preparazione

  1. To make the sauce mix the soy sauce, mirin, sugar and salt in a pan and bring the mix to the boil. Once done, add the dashi and 100ml water and stir thoroughly so that the dashi is well dissolved. Remove from the heat and place the sauce in the fridge so it cools quickly.

  2. Begin by boiling your udon in a pan for a few minutes until soft. Drain in a colander and rinse with cold water before adding them to a large donburi bowl. Set aside.

  3. Now it’s time to prepare our toppings. Rehydrate the seaweed salad mix in water for about 5 minutes. Slice your boiled egg and kamaboko. Once all of your toppings are ready, pour the cool sauce over the cold udon.

  4. Add the toppings beginning with the egg, kamaboko, seaweed salad mix and nori seaweed. Once done, add the red pickled ginger, wasabi paste and sprinkle with tempura flakes and sesame seeds. Serve cold.

Ingredients20160119 26781 1qjvetq

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