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うどん（キツネたぬき月見うどん）｜無駄なし！まかない道場（MAKANAI DOUJYOU)さんのレシピ書き起こし

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No waste! Makanai Dojo (MAKANAI DOUJYOU)

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Ingredients

ねぎ : Appropriate amount
油揚げ(長方形のもの) : 4枚
Dashi soup (for deep-frying) : 10 tablespoons
みりん : 大さじ2
醤油(油揚げ用) : 大さじ1
砂糖 : 大さじ3
Dashi soup (for udon soup) : 450cc
顆粒あごだし : 1包
塩 : 4.5g
醤油(うどんつゆ用) : 少々
ゆでうどん : For 1 person
egg : 1 piece

Time required

20minutes

Procedure

1) cut green onions 00:02
ねぎの青い部分を輪切りにする。
2) 油揚げを煮る 00:56
Boil water in a pot.
Add the fried tofu and bring to a boil, then turn off the heat, drain in a colander, rinse with water, and squeeze out the water.
Cut in half.
Put the dashi stock (for deep-fried tofu), mirin, soy sauce (for deep-fried tofu), and sugar in a pot, add the tofu, and heat over medium heat.
Boil for 3 minutes, turning occasionally.
3) うどんつゆを作る 04:17
Add the dashi stock (for udon soup), granulated chinese stock, salt, soy sauce (for udon soup), and boiled udon to a pot and heat.
4) make fried balls 05:09
Scoop out the tempura batter with chopsticks and add it to the oil at 175-180℃.
Once fried, take it out and drain the oil.
5) 盛り付ける 06:32
器に3をいれ、上に油揚げ、揚げ玉、卵、1のねぎを盛ったら完成。

Point

・It is best to adjust the amount of broth depending on the amount of fried tofu, but the ratio of dashi: mirin: soy sauce: sugar should be 10:2:1:3.
・For the tempura batter, mix 1 egg, 50 cc of water, and 50 g of tempura flour.
・If you let the fried tofu cool before using it, the flavor will soak in and it will be more delicious.
・Dashi stock can be substituted with water and granulated stock.