Udon Nuta
If udo is cooked too long, it will lose its unique crunchy texture, so the key is to boil it briefly
How to make it
1
Peel the burdock root thickly, cut it into 2-3mm pieces, and rinse it quickly with water
2
Add vinegar to boiling water and boil the udo for 1-2 minutes until it becomes slightly transparent. Drain in a colander and let cool
3
Put the seasonings (A) into a bowl and mix well with a spoon
4
Cut the wakame seaweed and burdock into bite-sized pieces and add them to a bowl and mix
5
Serve in a bowl and you're done
Ingredientsfor 3 people
-
- the udo skin removed
- 200g
-
- Soak the salted wakame seaweed to remove the salt
- 50g
-
- vinegar
- A little
-
[A]
- Shinshu miso
- 40g
-
- sugar
- 10g
-
- Mirin
- 10cc
-
- Sesame paste can be substituted with peanut butter.
- 5g
[PR]
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