Celery-filled noodles
If you want to keep the crunchy celery, the key is to cut it so that it is parallel to the fibers. The fat from the pork belly accents the flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Celery is shredded so that it is parallel to the fibers. Cut the pork belly into 1cm wide pieces.
2
Place a frying pan over high heat and fry the pork belly. When it's cooked, add some sake.
3
Add the celery and mix quickly, then add the bonito dashi, Aka-chan Bijin, and bring to a boil. Remove any scum midway.
4
Boil somen noodles, squeeze the water thoroughly, then add it to the pot from [3] and heat it over for about 30 seconds.
5
Remove from the heat and serve in a bowl. Topped with celery leaves and shichimi chili peppers if you like it and complete it.
Ingredients for 2 people
-
- celery
- 50g
-
- Pork belly
- 100g
-
- Japanese sake
- 1 tablespoon
-
- Bonito dashi
- 300cc
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 4 tbsp
-
- Somen noodles
- 1 bundle
-
- celery leaf topping
- A little
-
- For Shichimi Chili
- A little
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