Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, shippoku udon: a speciality of the sanuki region. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Shippoku Udon: A Speciality of the Sanuki Region is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Shippoku Udon: A Speciality of the Sanuki Region is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook shippoku udon: a speciality of the sanuki region using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Shippoku Udon: A Speciality of the Sanuki Region:
- Take 2 packs Udon noodles
- Take 750 ml Dashi stock
- Make ready 10 cm Daikon radish
- Make ready 1 Carrot
- Make ready 10 cm x 10 cm square Aburaage (a must)
- Prepare 2 1/2 tbsp Soy sauce
- Get 1 Green onion or scallion
- Take 1 Shichimi spice
Steps to make Shippoku Udon: A Speciality of the Sanuki Region:
- Finely julienne the carrot. Quarter the daikon radish and slice. Bring the dashi stock to a boil, and simmer the vegetables over medium heat for about 15 minutes until tender.
- Pour boiling water over the aburaage to get rid of the excess oil on the surface. Cut into thin strips and add the the pot with the dashi and vegetables. Simmer for another 15 minutes over medium heat.
- Add the soy sauce and adjust the seasoning. Turn off the heat, and let rest for about 2 hours.
- Boil the udon noodles and drain well.
- Transfer the udon noodles to serving bowls. Warm up the soup and ladle into the bowls. Top with green onion and it's done.
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