Celery-filled noodles
If you want to keep the crunch of the celery in your dish, the key is to cut it parallel to the grain. The fat from the pork belly adds a nice flavor accent
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
Cut the celery into thin strips parallel to the grain. Cut the pork belly into 1cm wide pieces
2
Heat a frying pan over high heat and fry the pork belly. Once cooked through, add the sake
3
Add the celery and stir briefly, then add the bonito stock and Happo Mibijin and bring to a boil. Skim off any scum as you go
4
Boil the somen noodles, squeeze out the excess water from the noodles, then add them to the pot in step (3) and heat for about 30 seconds
5
Remove from heat and serve in a serving dish. Top with celery leaves and shichimi pepper to taste
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 leaves for topping
- A little
-
- Shichimi pepper for topping
- A little
[PR]
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