Udon with deep-fried tofu
- How to cook
-
- Break one bundle of the Harima no Shizuku into two equal parts and bind the ends (1 cm from the end) with thread. Lower it into the boiling water tied-end first, and boil it for slightly less than the time shown on the packaging and put it in a strainer. Rinse well by rubbing with hands in clean water, then drain the water.
- Pour boiling water over the thin deep-fried tofu to remove the oil, then cut it into thin strips.
Slice the green onion diagonally into thin strips. - Boil the water in the pot again, and add the noodles from (1) to warm them up.
Once they have been properly heated, cut off the tied end and serve on a dish. - Add the mentsuyu, water, and the thin deep-fried tofu from (2), and boil. Pour the boiling mix over the dish from (3), and garnish with the kamaboko and the green onions from (2).
- Ingredients / for 2 servings
-
- 2 bundles of Harima no Shizuku
- 2/3 of a slice of thin deep-fried tofu
- 2 slices (1cm thick) of kamaboko
- Green onion (to taste)
- 200 ml of mentsuyu (soy-based dipping soup for somen, straight-type)
- 400 ml of water
Recipes
for Ibonoito Somen
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