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浓汁乌冬面

浓汁乌冬面

  • Recipe parson20160119 26781 hqf99x 1人份
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有了这份浓汁乌冬食谱,即使在夏季最热的三伏天您也可以享受美味的和风汤面了。这是一道味道鲜美浓郁的夏日面食,是将冰镇的日式Dashi汤汁浇在冷藏的乌冬面上,再将各种肉、蛋白质和蔬菜作为配菜铺洒在上面。这是一道相当简单的料理,非常适合在炎炎夏日中食用。

材料

noodles and sauce:
1 pack fresh udon noodles
1 tbsp soy sauce
1 tbsp mirin
1/2 tsp sugar
1/2 tsp dashi
salt- to taste

toppings:
1 sheet nori seaweed
1/4 kamaboko fishcake, sliced
1 tsp red pickled ginger
1 tsp wasabi paste
1 tbsp seaweed salad mix
1 tsp tempura flakes
pinch of sesame seeds
1/2 boiled egg

做法

  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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