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うどん（冷やしすだちうどん）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Who horse [cooking expert]

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Ingredients

(A) Water : 200ml
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1
(A) Sugar : ふたつまみ
(A) Kombucha : 少々
(A)塩 : ひとつまみ
鰹節 : 5g
冷凍うどん : 1袋
すだち : 1個
(B) Grated daikon radish : 適量
(B) Chopped green onions : 適量
(B) Grated ginger : 適量

Time required

15minutes

Procedure

1) Making the soup 02:40
Add (A) to a pot and place over medium heat.
Once boiling, turn off the heat, add the bonito flakes and let sit for 3 minutes.
Place a paper towel in a colander, pour the liquid over the top, strain the bonito flakes without pressing them down, and leave to cool.
2) 冷凍うどんを解凍する 05:27
耐熱容器に冷凍うどんを入れ、規定時間電子レンジ加熱して解凍する。
ザルに入れて流水で洗い、粗熱を取る。
氷水(分量外)に浸けてよく冷やし、よく水気を切る。
3) 盛り付ける 06:21
器に冷凍うどんを盛り付け、よく冷やした1をかける。
半分に切ったすだちと(B)を乗せたら完成。

Point

・Introduces the amount per person.
・Udon soup is also delicious when used with somen or soba noodles.
Instead of kombucha, you can use kombu that has been soaked in water overnight and then heated over very low heat until it is just about boiling.
If you like it sweeter, add 1 teaspoon of sugar.
- If you add bonito flakes first, the flavor will be lost, so be sure to add them last.
- If you mix after adding the bonito flakes, it will give off an unpleasant taste, so do not touch them.
After thawing frozen udon, rinse it under running water before chilling it in ice water to remove the frozen smell.
・Udon soup can be stored in the refrigerator for about a week.