Making pork cutlet udon
It's crispy if you just eat it, but it's moist if you eat it with udon, so I like the taste. Hororo~ It's much more filling if you enjoy it with udon noodles.
0 serving
Within 0 minutes
시연성연맘
Ingredients
  • Water
  • Udon noodles
  • a soup of ingredients
  • Pork cutlet
  • Katsuobushi broth
    50ml
Cooking Steps
STEP 1/4
Add 50ml of katsuobushi concentrate to 1 1/2 cup of water and simmer
STEP 2/4
While the broth was boiling, the pork cutlet was also fried crispy. It was in the freezer, so you have to defrost it before frying it so that it doesn't burn and the insides cook well. I'll fry the other two when the kids come.
STEP 3/4
After the broth boils, add udon noodles and dried ingredients soup.
STEP 4/4
Put the boiled udon in a bowl first and place the fried pork cutlet on top. Cut it into bite-size pieces.
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