Name: Kitsune Udon
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 1000 g Acqua; 20 g cipollotto; 20 g Katsuobushi (fiocchi di bonito essiccato); 10 g Kombu; 60 g mirin; 400 g Noodles udon; 15 g Sake; 2 g sale; 45 g Salsa di soia Usukuchi; 2 g Shichimi Togarashi (mix di sette spezie); 100 g Tofu Fritto; 10 g zucchero

Malzemeler

Malzemeler
1000 g Acqua
20 g cipollotto
20 g Katsuobushi (fiocchi di bonito essiccato)
10 g Kombu
60 g mirin
400 g Noodles udon
15 g Sake
2 g sale
45 g Salsa di soia Usukuchi
2 g Shichimi Togarashi (mix di sette spezie)
100 g Tofu Fritto
10 g zucchero

Hazırlanışı

Gently wipe kombu with a damp cloth. Do not wash. Place kombu and 1000 grams water in a pot. Heat slowly over medium-low heat.

Just before the water boils, remove the kombu. Bring the water to a boil, then turn off the heat. Add katsuobushi to the hot water. Let steep for 30 seconds to 1 minute.

Strain the dashi through a fine-mesh sieve lined with cheesecloth. Do not squeeze the katsuobushi. This yields approximately 750 grams of dashi stock. Set aside.

Kitsune Udon

Malzemeler

Hazırlanışı

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