STEP 1/11
Prepare 4 pieces of square frozen oil by cutting them into long pieces.
STEP 2/11
Roll up a piece of fish cake and cut it into long pieces like noodles.
STEP 3/11
Prepare the green onion by cutting the right amount.
STEP 4/11
Add two sheets of kelp to 650ml water and bring to a boil for about 5 minutes. Remove the kelp after 5 minutes.
STEP 5/11
Add 0.5T of sugar and 4T of brewed soy sauce.
STEP 6/11
When the soup boils, turn off the heat and put a handful of katsuobushi on a strainer tray and let it boil for about 2-3 minutes.
STEP 7/11
Boil the udon noodles in boiling water for about 2 minutes and sift them. I washed it with cold water to give it a bouncy texture.
STEP 8/11
Place the fried tofu in a sieve and blanch it in boiling water for about 1 minute. And I squeezed the soup with a spoon to get rid of the fat.
STEP 9/11
Turn on the heat in the katsuo udon stock and add the prepared fried tofu and sliced fish cake.
STEP 10/11
Add chopped green onions and boil them until the green onions are slightly cooked.
STEP 11/11
Lastly, put the udon noodles in a bowl and pour the broth, and the katsuo udon is complete.
If you cut the fish cake like noodles and put it in, you can eat it more deliciously.