Cooking expert Ryuji's buzz recipe Time required : 10minutes
Tuna Mayo Tsuke Udon | Kottaso Recipe's recipe transcription
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Ingredients
- Tuna can : 4 cans
- 冷凍うどん : 2 bags
- 豆腐 : 2
- きゅうり : 1本
- (A)めんつゆ : 100ml
- (A)水 : 250ml
- マヨネーズ : 大さじ6
- すりごま : 小さじ2
- 炒りごま : 小さじ1
- 塩 : 適量
- 黒コショウ : 適量
- みょうが : 3個
Time required
30minutes
Procedure
-
1)
Knead the cucumber with salt
00:25
Cut the cucumber into slices, put them in a bowl, add salt and knead.
-
2)
Make a drip
01:18
Put the drained tuna cans in a bowl, add mayonnaise and black pepper and mix.
Add the mixture of (A) and mix further.
Add ground sesame seeds, roasted sesame seeds, and squeezed 1 and mix. -
3)
Cut myoga
03:37
Cut the Japanese ginger in half vertically and cut it into leaves and roots.
The leaves are sliced and the roots are chopped. -
4)
盛り付ける
04:52
器に豆腐を入れスプーンで崩す。
2を加え、黒コショウをかけ、みょうがをのせる。
別の器に茹でた冷凍うどんを冷やして入れる。
Point
・ A simple udon recipe that can be made without using fire.
・ It goes well with somen and soba.
・ If you are on a low-carbohydrate diet, you should omit udon and eat only tofu.
・ It is delicious to eat with green onions and chopped seaweed.
・ If the soup remains, it is delicious to eat over rice.
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