Burdock udon with fried burdock
Boil the udon noodles according to the package instructions and drain in a colander. Add the udon soup to a pot and bring to a boil
Rinse the burdock root in water, squeeze it out, dry it thoroughly with a towel, and then transfer it to a bowl. Add an appropriate amount of flour to the bowl and coat it evenly
Prepare four small bowls and divide the burdock root into four equal parts. Add one tablespoon of the basic batter to each portion of the burdock root and mix well
Gently place into 170℃ frying oil and fry while adjusting the shape with chopsticks. Once the surface is lightly browned, remove from the frying pan and drain on a wire rack
Place the udon in a bowl, top with the kakiage and pour the sauce over it
Finish by topping with your favorite condiments, such as ground sesame seeds
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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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- the half-ground sesame topping
- A little
