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Udonnudlar i varm buljong med dippsås (kama age udon)

Udonnudlar i varm buljong med dippsås (kama age udon)

  • Recipe parson20160119 26781 hqf99x Räcker till 1-6
Betyg av 28 personer
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Betygsätt detta recept:

Detta enkla recept på kama age udon låter dig avnjuta den delikata enkelheten av nudlar med dippsås, även under de kallaste dagarna. Nudlar med dippsås serveras vanligtvis kalla, men i denna variant ligger nudlarna i varmt vatten och den tillhörande såsen serveras varm. Med andra ord är detta en mättande rätt som värmer upp dig på nolltid.

Ingredienser

udon noodles, precooked
1.5 litres water
mentsuyu noodle soup base
ginger paste
green onions, sliced thinly
5g or 1 sachet of dashi no moto

Så här gör du

  1. In a large saucepan, bring the water to a simmer and add the dashi no moto. Mix until dashi is dissolved.  Add the udon noodles and simmer for 3-5 minutes or as per the directions. It is best to use precooked noodles if you’re in a hurry, but you can use fresh udon. Just boil the fresh udon until almost cooked and put into the saucepan with the simmering water.
  2. In a small bowl combine the mentsuyu soup base and dilute it with warm water according to the instructions on the bottle. Make enough based on the amount of noodles you are making. This will be used to dip the noodles.
  3. Slice the green onions, and place the ginger paste and green onions in a small dish.
  4. When ready to serve, transfer the noodles and warm water to a large pot or nabe dish.
  5. To eat, add ginger and green onions to the small bowl of mentsuyu as per your tastes. Proceed to dip the warm noodles into the bowl using chopsticks, and slurp for authenticity.

Tips och information

-    If you do not have a nabe dish, feel free to use any large bowl or serving ware that you would like.
-    This can be made as a large dish for multiple people. Just prepare the small bowls of mentsuyu for each person. If serving more than one person, be sure to increase the amount of water for the noodles.

Ingredients20160119 26781 1qjvetq

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