Pickled urchin vinegar
This pickled vinegar is made with plum meat and finished in a gorgeous pink color. By sprinkling salt while the udon is hot, the water will be removed and the flavor can be soaked in a short time.
How to make it
1
Peel the udon skin thickly and cut into bite-sized pieces. If you are not using it immediately, soak it in vinegar water to prevent discoloration.
2
Boil water with vinegar added to the pot and boil the udon. Boil for about 5 minutes, then pour in a colander, sprinkle with salt not enough to cool down.
3
Put the seasonings from [A] in a bowl and mix well with a whisk.
4
Once the rough urchin heat has subsided, place it in the vinegar solution from [3].
5
Serve in a bowl and it's finished.
Ingredients for 3 people
-
- the udon peeled
- 100g
-
- vinegar
- 1 tsp
-
[A]
- Apple Vinegar
- 50cc
-
- Plum meat
- 1/2 tsp
-
- Bonito dashi
- 25cc
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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