Pickled urchin miso
It is recommended to use the tip part to enjoy the soft texture of the udon. Use miso with your favorite flavor.
How to make it
1
For udon, it is best to use the tip part. Peel the skin thickly and if not used immediately, soak in a little vinegar in water.
2
Wrap the udon wrapped in Shinshu miso, arrange it in a tub, put it in the fridge, and let it sit for about 3 hours.
3
Remove from the fridge, remove the miso and cut it as is or into small pieces that are easy to eat, and serve in a bowl.
Ingredients for 4 people
-
- Use the part at the udon
- 4
-
- Shinshu miso
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- 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.
