Rape blossoms, udon, clam salad
It's season now. An easy recipe full of spring flavors. The color of udon is easily changed, so make sure to keep it in place with a solid color. The key is to quickly steam the clams and not cook them too much. Lemon can also be substituted with yuzu skin.
How to make it
1
Put the clams, water and white wine in the pot, cover and steam them until they open, then remove the flesh and soak them in the steaming juices, then cool them with ice water (the clam extract soaks in juicy).
2
Cut the udon into strips, put it in a bowl with A, remove the color and remove any water thoroughly with kitchen paper. Cut the base of the rape into 1cm wide and the tip of the rape into 2cm wide.
3
Place 1, 2 and B in a bowl and mix, serve in a bowl, top with tomatoes, and sprinkle with parsley.
Materials 1 person
-
- On a clam
- 5
-
- water
- 30ml
-
- White wine
- 30ml
-
- Removed urchin
- 50g
-
[A]
- water
- 300ml
-
- Lemon juice
- A little
-
- Rape blossoms boiled in salt
- Three
-
[B]
- Grated lemon skin
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- White wine vinegar
- 1 tsp
-
- Balsamic Vinegar
- 1 tsp
-
- Lemon juice
- 1 tsp
-
- French Dressing
- 1 tablespoon
-
- White Pepper
- A little
-
- salt
- 0.5g
-
- Mince parsley
- 1 tsp
-
- Tomatoes cut into 5mm squares
- A little
-
- Mince parsley
- A little
[PR]
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- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
