HOMERecipe:Udon noodles topped with burdock root tempura

Burdock udon with fried burdock

When julienned burdock, it's a good idea to make some lines on the surface of the burdock with a knife and then lay it down while shaving. If the burdock starts to get shorter, you can add length by sticking a chopstick into the bottom of the burdock, and you won't have to worry about cutting your fingers

Japanese food

noodles

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 20 minutes

modified recipe0posts

How to make it

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

Ingredientsfor 4 people

Cherry burdock

80g
Udon

Appropriate amount
[Udon soup]

Happo-mibijin (can be used as a substitute with soy sauce + mirin)

100cc
bonito broth Can be substituted with

500cc
for wheat flour Used as dusting flour

Appropriate amount
Basic clothing

Appropriate amount
Fried oil

Appropriate amount
partially ground sesame seeds For topping:

A little