Young shoots and plum meat
The pickled plums contain acid, so if you leave them as they are, the color will not change. By adding sugar, it reduces the saltiness of the pickled plums and makes it easier to eat.
How to make it
1
Peel the udon and cut it into pieces, and remove any hard yellow streaks. It is prone to dryness, so soak in vinegared water (not included) for a few minutes.
2
Remove the seeds of the umeboshi and tap it with a knife to make it into a paste.
3
Transfer the plum meat to a bowl, add sugar, light soy sauce and mirin, and mix well.
4
Add the squid cut of wakame to easy-to-eat size and drained udon to the bowl in [3] and mix it to finish.
material
-
- Udo
- 1/2
-
- Shiokura wakame pre-treated. *Please also refer to the separate recipe "Preparation of Shiozora Wakame".
- 50g
-
- Plum plums
- 2 (30g with seeds)
-
- sugar
- 1/2 tbsp
-
- Light soy sauce
- 1/3 tsp
-
- Mirin
- 1/3 tsp
[PR]
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As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
