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Chilled Oil Udon｜Dare Uma [Cooking Researcher]'s Recipe Transcript

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Who horse [cooking expert]

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Ingredients

Frozen Udon : 1 bag
卵 : 1個
天かす : 大さじ1と1/2
(A) shavings : 大さじ1/2
(A) Oyster sauce : 大さじ1/2
(A) Mentsuyu (triple type) : 大さじ1
(A) Sesame oil : 大さじ1/2
ラー油 : 適量

Time required

10minutes

Procedure

1) heat the udon 02:20
Place the frozen udon on a heat-resistant plate.
Heat in a 600W microwave oven for the specified time.
Prepare ice water.
Raise it to a colander, cool it with ice water, drain it and put it on a plate.
2) Mix seasonings and egg whites 03:58
Add seasoning (A) and egg white to 1 and mix.
3) finish 05:31
Finished with egg yolk, tenkasu and chili oil.

Point

・Serving size for 1 person.
・Because it can be eaten while still warm, it is delicious even in winter.
・Using shrimp or squid for tempura will add richness, flavor, and umami to the dish.
・If you don't have shavings powder, you can put 3-4g of katsuobushi in a heat-resistant container, heat it at 600W for 1 minute without wrapping it, and make it into pieces.
・By mixing the egg whites in a way that cuts their stiffness, the egg whites are entwined with the udon noodles, making them easier to swallow.
・If desired, top with chili oil, chopped seaweed, chopped green onions, dried bonito, etc.
・Mix the leftover sauce with 1 cup of rice, add seasoned seaweed, bonito flakes, sesame oil, and chili oil, and you can eat it as egg over rice.