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うどん（京風きつねうどん）｜奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】さんのレシピ書き起こし

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奥薗壽子の日めくりレシピ【家庭料理研究家公式チャンネル】

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Ingredients

fried tofu : 2 sheets
(A) sugar : 大さじ2
(A) Soy sauce : 大さじ2
(A) water : 大さじ4
Dried bonito (for deep-fried tofu) : 1パック(4g)
(B) dried sardines : ふたつまみ(約10g)
(B)水 : 800ml
昆布 : 1枚
Dried bonito (for soup) : 1パック(4g)
(C) salt : 小さじ1
(C) Soy sauce : 大さじ2
(C) Mirin : 大さじ2
長ネギ : 適量
冷凍うどん : 2玉

Time required

30minutes

Procedure

1) Make sweet and spicy boiled fried tofu 01:13
Cut the aburaage into strips.
Put fried tofu and (A) in a heat-resistant container and mix.
Wrap and heat in the microwave for 2 minutes.
Take it out and mix the dried bonito (for fried tofu).
2) make soup 02:23
Put (B) in a pot.
Add finely chopped kelp and bonito flakes (for soup) and cover.
Bring to a boil over medium to slightly low heat.
Cover the lid and simmer for 5 minutes on very low heat.
Add (C) and mix.
3) simmer ingredients 05:22
Add chopped green onions and frozen udon noodles to 2.
Cover and simmer until the noodles are tender.
Add 1 and simmer lightly.
Finished on a plate.

Point

・Indicate the amount for two people.
・Use dried sardines without removing the belly or head.
・Use 1 cm x 2.5 cm kelp.
・By adding the sweet and spicy fried tofu at the end, you can eat it without losing its flavor.
・If you like, you can remove the dried sardines before seasoning the soup.
・You can add shichimi pepper or powdered Japanese pepper, or add water-soluble potato starch to the soup to thicken it.