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10minutes
Put (A) in a pan, mix and heat over low to medium heat.
Cut long onions and onions into appropriate sizes.
Shimeji mushrooms are cut off and loosened.
Cut the garland chrysanthemum into 2-3 cm widths.
Sprinkle the pork with potato starch.
Put pork in a pan and loosen it in a distorted manner.
Increase the heat, add the green onions, onions, and shimeji mushrooms, and simmer lightly.
Add udon to 3 and loosen, and simmer over low to medium heat for about 2 minutes.
Sprinkle garland chrysanthemum, turn off the heat, and sprinkle with pepper and shichimi.
・ By sprinkling potato starch on the pork, the gravy is trapped and the finish is moist. In addition, udon soup is also served with toromi. Knock off excess potato starch.
・ Cut the onions along the fibers to leave a good texture.
・ If you put pork in a boil, it will become hard, so put it in a gently heated state to loosen it.
・ If the leaves of garland chrysanthemum are overcooked, the aroma will be lost, so it is recommended to add them last.
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