Kinpira Udon
Cutting the tough udon skin into thin strips softens the fibers. If you fry it for too long, the texture will be ruined, so cook it quickly to finish
How to make it
1
Use the skin of the udo. Stack several pieces and cut them diagonally into 2-3mm wide strips (namasugiri)
2
Transfer the udo to a colander and rinse quickly under running water. Heat salad oil in a frying pan over high heat and fry the drained udo
3
Stir-fry for 2-3 minutes until the ingredients are soft, then add the seasonings (A) and mix well
4
Add sesame oil for flavor, remove from heat, and serve in a serving dish. Top with shichimi pepper to taste
Ingredientsfor 3 people
-
- Use the peel of the udo plant
- 100g
-
- Salad oil
- 1 tablespoon
-
[A]
- Dark soy sauce
- 1/2 tbsp
-
- sugar
- 1/2 tbsp
-
- roasted sesame
- A little
-
- For finishing with sesame oil
- 1/2 tsp
-
- Shichimi Togarashi (for finishing)
- Appropriate amount
[PR]
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