How to make Japanese Udon

Udon is one of the typical culinary Japanese chewy textured with a delicious broth. Making udon-worthy restaurants is not difficult. You can make yourself at home with a variety of toppings according to Selerame.

Materials needed to make udon select fine dining restaurant
Main ingredients:

  • 1/2 onions, slices of fruit length
  • 1 clove garlic, finely chopped
  • 100 grams of meat, cut into pieces before being
  • 1.5 tablespoons soy sauce kikoman
  • 1 tablespoon oil for sautéing
  • 8 slices of kamaboko
  • 500 grams of udon wet
  • 100 grams of fresh shitake mushrooms, remove the core, boiled until cooked
  • 230 grams of egg tofu
  • 1 leek, thinly sliced

Ingredients: udon soup seasoning

  • 1,000 ml chicken stock
  • 2 tablespoons kikkoman
  • 5 teaspoons mirin
  • 10 grams bonnito
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper powder

The steps of making udon are delicious in typical Japan:

  1. First, Cook the udon with hot water to boil. Lift the udon and then drain.
  2. Tumislah onions until issuing a scent. Then, place the meat and stir until the meat changes color.
  3. After that, add the kikkoman and stir again until evenly mixed; lift and set aside.
  4. To make the broth, simmer the broth to boil the water first. Then input the mirin, kikkoman, salt, pepper, and bonito. Cook returned to a boil or fragrant.
  5. For serving, you can organize your udon with beef, shitake mushrooms, kamaboko, egg tofu, and also green onions.
  6. Lastly, add soup, and udon broth is ready to be served

That’s how making a delicious restaurant-style udon is quick, easy, and practical. Of course, it could be more efficient because of the above recipe for serving.