Cold udon! Making bukake udon
Today, I made cold udon that is good to eat in this hot weather. It's a bukake udon using tsuyu.
2 serving
Within 20 minutes
꼬꼬부기
Ingredients
  • Cotton
    2serving
  • leek
    2~3ea
  • Tzuyu
    100ml
  • Water
    200ml
  • Eggs
    2ea
  • dried bonito
    2handful
  • seaweed flakes
    little
  • sesame salt
    little
Cooking Steps
STEP 1/10
Prepare 2 to 3 slices of green onion to garnish by slicing them thinly.
STEP 2/10
Boil udon noodles in hot water for 3 to 5 minutes.
STEP 3/10
Then, put it on a sieve and rinse it with cold water.
STEP 4/10
Dilute 200ml of water in 100ml of tsuyu. You can mix the tsuyu and water in a ratio of 1:2.
STEP 5/10
I'm going to make poached eggs to put on the udon. Place an egg in a microwave-safe bowl and poke a small hole in the yolk with a fork.
STEP 6/10
Add water carefully to cover the eggs. Be careful not to mix the egg and water at this time.
STEP 7/10
Cover the microwave and heat for about 45 seconds. I turned it around for 30 seconds, opened it, and then turned it around for another 15 seconds. If you cook it all at once, it might be cooked too well, so please check it in between.
STEP 8/10
Place the noodles in a bowl and place a small handful of katsuobushi for one serving. And put the poached egg on top and put the sliced green onion on top. Add a small handful of seaweed flakes for one serving.
STEP 9/10
Pour in the pre-made katsuobushi soup. And sprinkle sesame salt moderately.
STEP 10/10
It's a very simple brush cake udon.
Cooking review
3.00
score
  • 633*****
    score
    My son has three stars. It's nice to be able to eat easily and deliciously on a hot day. I put it in the buckwheat sauce and ate a meal.
    2023-07-03 12:53
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