Fried balls and firefly squid udon noodles
Be sure to boil the firefly squid briefly. If you boil it for too long, the flavor will be lost
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
Add [A] to a pot and heat to make the udon soup
2
Once [1] is heated, add the udon noodles and separate them with chopsticks. Once it boils, add the firefly squid and simmer for about 30 seconds before turning off the heat
3
Place in a bowl, top with fresh seaweed and fried tempura bits, and pour over the sauce to finish
Ingredients for 1 person
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Kelp stock Water-brewed kelp or water is also acceptable
- 500cc
-
- Udon
- 1 ball
-
- Scallop squid or pre-treated
- 50g
-
- For finishing raw seaweed
- 1 tablespoon
-
- For finishing fried tempura
- Appropriate amount
[PR]
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