Burdock udon with fried burdock
Drizzle the udon noodles according to the label on the bag and place them in a colander. Put the udon soup in a pot and bring to a boil.
Quickly wash the burdock sachet with water, wring it out, thoroughly drain it with a towel, then transfer it to a bowl. Put an appropriate amount of flour in a bowl and sprinkle it all over.
Prepare four small bowls and divide the burdock into 4 equal parts. Add 1 tablespoon of the basic batter into the burdocks in small portions and blend them all together.
Gently put it in 170°C deep-fried oil and fry it while shaping it with chopsticks. Once the surface is lightly fried, pour it over the net and drain the oil.
Place udon in a bowl, top with kakiage and pour in the soup.
Topped with your favorite condiments such as half-season sesame seeds and then finished.
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- Cherry burdock
- 80g
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- Udon
- Appropriate amount
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[Udon soup]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 100cc
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- Bonito dashi water can be used as a substitute
- 500cc
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- Used as flour flour
- Appropriate amount
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- Basic clothing
- Appropriate amount
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- Fried oil
- Appropriate amount
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- semi-sweet sesame topping
- A little
