Udon is one of the typical culinary Japanese chewy textured with a delicious broth. Making udon-worthy restaurants is not difficult. You can make yourself at home with a variety of toppings according to Selerame.
Materials needed to make udon select fine dining restaurant
Main ingredients:
- 1/2 onions, slices of fruit length
- 1 clove garlic, finely chopped
- 100 grams of meat, cut into pieces before being
- 1.5 tablespoons soy sauce kikoman
- 1 tablespoon oil for sautéing
- 8 slices of kamaboko
- 500 grams of udon wet
- 100 grams of fresh shitake mushrooms, remove the core, boiled until cooked
- 230 grams of egg tofu
- 1 leek, thinly sliced
Ingredients: udon soup seasoning
- 1,000 ml chicken stock
- 2 tablespoons kikkoman
- 5 teaspoons mirin
- 10 grams bonnito
- 3/4 teaspoon salt
- 1/2 teaspoon pepper powder
The steps of making udon are delicious in typical Japan:
- First, Cook the udon with hot water to boil. Lift the udon and then drain.
- Tumislah onions until issuing a scent. Then, place the meat and stir until the meat changes color.
- After that, add the kikkoman and stir again until evenly mixed; lift and set aside.
- To make the broth, simmer the broth to boil the water first. Then input the mirin, kikkoman, salt, pepper, and bonito. Cook returned to a boil or fragrant.
- For serving, you can organize your udon with beef, shitake mushrooms, kamaboko, egg tofu, and also green onions.
- Lastly, add soup, and udon broth is ready to be served
That’s how making a delicious restaurant-style udon is quick, easy, and practical. Of course, it could be more efficient because of the above recipe for serving.