Udokinpira

Japanese food
Vegetable side dishes
Tamura Takashi
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Cutting all the hard skin into slurping gives the fiber a soft texture. If you stir-fry it too much, the texture will be damaged, so just cook it quickly and finish it off.
Cooking time: 10 minutes
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How to make it
1

The udon uses the skin part. Layer a few pieces and cut into pieces (slice cut) about 2-3mm wide.

2

Transfer the udon to a colander and wash it quickly with running water. Put a frying pan with salad oil over high heat and fry the drained udon.

3

Fry for 2-3 minutes and when the whole thing is soft, add the seasoning [A] and mix the whole thing.

4

Add the aromatic sesame oil, remove from the heat and serve in a bowl. Topped with shichimi chili peppers if you like it and complete it.

Ingredients for 3 people

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