Pickled urchin miso
It is recommended to use the tip of the udo to enjoy its soft texture. Use miso of your choice
How to make it
1
It's best to use the tip of the burdock. Peel the skin thickly and, if you're not going to use it right away, soak it in water with a little vinegar
2
Wrap the udon in Shinshu miso, arrange it on a tray, and place it in the refrigerator to let it sit for about 3 hours
3
Remove from the refrigerator, pour the miso over it, and serve as is or cut into bite-sized pieces
Ingredients for 4 people
-
- Uses the tip of the udo
- 4
-
- Shinshu miso
- Appropriate amount
[PR]
Seasonal Recommendations
It's perfect as a New Year's gift or as a treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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