Stir-Fry Udon Noodles with Shuto
| 1～2 Servings | |
| Boiled Udon noodles (Udon is a thick Japanese strand noodle that can range in size, shape, and ingredients, but is most often served in soup.) | 1 batch |
| Pork | 60g |
| Cabbage | 60～70g |
| Leek | 1/3 |
| Carrots | As needed |
| ● Cooking wine | 1 tbsp |
| ● Sesame oil | 1 tbsp |
| ● Katsuo (bonito) Shuto | 1 tbsp |
| ● Grated ginger | 1 tsp |
| Dried bonito flakes | 1 pack |
| Dried green seaweed | As needed |
作り方
1
In a steamer, add vegetables, udon noodles, and pork.
2
In a bowl, add ① and ● ingredients. Heat in a microwave (600W) for 4min 30sec. Let it sit and steam for a minute.
3
Mix all ingredients well, add dried fish flakes and mix again.
4
Place in a dish and sprinkle dried green seaweed.
コツ・ポイント
By steaming longer the better the taste.
このレシピで使用しています！
Bonito Shuto
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.