January 06, 2024
Hijiki Udon Noodles
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The crunchy texture of Waka-hijiki is very useful.
It is a young hijiki noodle udon that warms the mind and body.
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Material (for 2 people):
- Wakagi (before salt removal / before watering) 30g / 3g
- Seasoning 4-6 sheets
- Frozen udon (or boiled udon) 2 balls
- 3 all -purpose green onions
- Water 600cc
- Katsuobushi 15g
- 1/2 teaspoon of boiled powder
- 1 teaspoon of salt
- 2 tablespoons of mirin
- 1 tablespoon soy sauce
How to:
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The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long.
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In the case of dried hijiki, return to water for 6 minutes.
- The versatile green onion is 4cm long, and the rest is cut into small pieces.
- Make noodle soup. Put the ingredients in a pan, put it on medium heat, turn off the heat when boiling and strain. Put it back in a pan, add a single -purpose green onion with a shimeji and a 4cm length, and boil it quickly.
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Warm the udon in a microwave and put it in a bowl. Pour 4 and put the seasoning and small -sized onions.
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Finally, put the salt -drained young hijiki on it!
If the bonito broth is stronger, there is a sweet and sweet cooked.The value of young hijiki increases.