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Leftover Somen Noodle Pork Jeon

Costo $10, ahorrar $15

Fuente: Recommended by CookPal

  • 50 Min
  • 2 Porciones
  • $10

INGREDIENTES

  • Noodles

    • 50g somen noodles

  • Meat

    • 100g pork belly

  • Vegetables

    • 10cm burdock root
    • 4 stalks green onion

  • Processed Foods

    • 2 chikuwa

  • Seasonings

    • 1 tsp sake
    • 1 tsp soy sauce
    • Sesame oil as needed

  • Eggs and Flour

    • 🥚 2 eggs
    • 3 tbsp flour

  • Toppings

    • A pinch of bonito flakes

  • Sauce

    • 2 tbsp ponzu
    • 1 tbsp sugar
    • 1 tsp sesame oil
    • Ground sesame as needed
    • Chili oil as needed

PASOS

1

Cut pork belly into 1cm strips and slice burdock root thinly. Soak burdock root in water.

2

Slice chikuwa thinly and cut green onions into 3-4cm lengths.

3

Mix pork belly and burdock root in a bowl with sake and soy sauce.

4

Heat sesame oil in a pan and stir-fry pork and burdock root until pork changes color. Transfer to a bowl and let cool.

5

Break somen noodles into thirds and boil slightly shorter than package instructions. Drain and rinse with cold water.

6

Beat eggs in a bowl and mix in flour until smooth.

7

Combine noodles, chikuwa, green onions, pork mixture, and bonito flakes into the egg batter.

8

Heat sesame oil in a pan and spread half the batter evenly. Cook on medium heat until golden brown on both sides. Repeat with remaining batter.

9

Mix all sauce ingredients together. Serve the jeon with the dipping sauce.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 20g
    Proteína
  • 35g
    Carbohidratos
  • 25g
    Grasas

💡 Consejos

Use leftover somen noodles to reduce waste.Adjust the sauce's spiciness by varying chili oil.Serve immediately for the best texture.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.