| 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 |
Directions
| 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. | |
Tips and Pointers
By steaming longer the better the taste.
Comment
Used in this recipe!
Katsuo (bonito) Shuto
Katsuo Shuto is born by salting and aging rare parts of bonito over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=89