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Miso udon | Aoi's school lunch room / Recipe transcription of magic recipes to eat with children

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Aoi's cafeteria in Okinawa

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Ingredients

Dried udon : 180g
豚小間肉 : 80g
にんじん : 4cm (40g)
玉ねぎ : 1/3個 (70g)
ほうれん草 : 1株 (40g)
みりん : 大さじ1/2 (10g)
味噌 : 大さじ1と1/3 (2g)
だし汁 : 700cc

Time required

30minutes

Procedure

1) Cut vegetables 00:36
Peel the carrots and chop them into 4 cm wide pieces.
Cut the onion in half vertically and slice it further.
Rinse the spinach several times and cut into 2 cm widths.
2) Cut the pork 02:14
Cut the pork booth into small pieces that are easy to eat.
3) Boil spinach 03:10
Boil hot water in a pot, boil spinach, and drain the water.
4) 野菜と豚肉を煮込む 03:30
だし汁を熱し、にんじん、玉ねぎを入れる。
豚小間肉を入れ、柔らかくなるまで煮込む。
5) うどんを茹でる 03:58
鍋にお湯を沸かし、3等分にしたうどんを入れる。
袋の表記時間より、5分程長く茹でる。
6) 調味料を加える 05:36
4にみりん、溶いた味噌を加え、更に軽く煮込む。
7) 仕上げる 06:25
うどんをザルにあけ、流水にさらして水気を切る。
器にうどん、6を盛り、ほうれん草を乗せたら完成。

Point

・ If you chop the vegetables into small pieces, it will be easier to eat.
・ Remove the soil at the base of spinach well in advance.
・ For soup stock, use a commercially available pack.
・ It is recommended that the dashi pack does not contain salt.
・ Commercially available soft udon noodles may be used.
・ When boiling vegetables and pork, it is advisable to remove the lye from time to time.