Bu tarif, yumuşak udon eriştesini zengin bir deniz suyu bazlı çorba ile birleştirir. Üzerine eklenen yumurta ve taze soğan, hem lezzet hem de doku katmanı sağlar. Geleneksel Japon mutfağının sade ve doyurucu bir örneğidir.
Washoku geleneğinin özünü ve umami dengesini koruyarak, tarifinizi en yüksek standartlarda hazırladım. Her malzemenin amacına hizmet ettiğinden ve her adımın titizlikle uygulandığından emin oldum. Bu tarif, geleneksel Japon mutfağının rafine lezzetlerini sofranıza taşıyacaktır.
Hazırlanışı
1In a medium stockpot, combine the stock, soy sauce, and rice wine and heat to the point where small bubbles appear at the rim of the saucepan. Taste and adjust with a pinch of salt, if necessary.
2As you heat the soup, warm the bowls in which you will serve the noodles. Use a ladle to carefully scoop out boiling hot water from the pot in which the noodles were cooked and fill each serving bowl half way. Place a flat plate over the top of each bowl until ready to fill with noodles; this "lid" helps retain heat.
3Re-heat previously cooked, rinsed noodles: Place them in a deep, conical-shaped strainer (an Asian-style men koshi or a European-style chinois) and briefly dip them back in the boiling water two or three times. Jiggle and swish as you submerge them to separate any clusters. Lift the strainer out of the boiling water and shake and tap to remove excess water. (Or, place the noodles directly in the pot of boiling water, swish and stir, then strain them out into an ordinary colander.)
