Udon rice cooked
This rice is cooked in a dish that has a savory texture. This time I used canned beef Yamato-ni, but it's also delicious as a substitute with canned mackerel.
How to make it
1
Canned beef Yamato-ni canned beef is in a state where the soup is solid at room temperature, so before use, lightly pour it in a steamer to return the soup to liquid form, and separate the soup and meat.
2
Peel the udon skin thickly and cut into bite-sized pieces. If you are not using it immediately, soak it in a little vinegar in water to prevent discoloration.
3
Put canned beef Yamato-ni meat and [1] udon in a rice cooker containing flooded rice. Add Yamato-ni soup, seasonings from [A], and water to make a total of 400cc, then put it in a rice cooker and cook. You can also use dashi instead of water.
4
Once cooked, mix well and serve in a bowl.
5
Finish by chopped versatile green onions if you like.
Materials for 6 people
-
- the udon peeled
- 130g
-
- Rice inundated
- 2 go
-
- Canned beef yamato stew
- 1 can (90g)
-
[A]
- Dark soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Japanese sake
- 1 tablespoon
-
- versatile green onion toppings
- Appropriate amount
[PR]
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