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Sukiyaki Udon

Costo $15, salva $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $15

INGREDIENTI

  • Noodles

    • 🍜 2 frozen udon noodles

  • Meat

    • 🥩 150g sliced beef

  • Vegetables

    • 🧅 1/2 onion, sliced
    • 1/2 bunch shungiku, chopped
    • 🍄 1 pack enoki mushrooms

  • Eggs

    • 🥚 2 onsen eggs

  • Oil

    • 1 tbsp salad oil

  • Broth

    • 2 tbsp sake
    • 🧂 2 tbsp sugar
    • 3 tbsp soy sauce
    • 1 tsp dashi powder
    • 💧 600ml water

PASSI

1

Place frozen udon noodles on a microwave-safe plate, cover loosely with plastic wrap, and microwave according to package instructions.

2

Slice the onion into 1cm widths, chop shungiku into 3cm lengths, and halve the stems. Trim the root of enoki mushrooms and separate them.

3

Heat salad oil in a pot over medium heat, add sliced beef, and stir-fry until the color changes.

4

Add onion and enoki mushrooms to the pot, stir-fry briefly over medium heat, then add the broth ingredients (sake, sugar, soy sauce, dashi powder, and water). Simmer over medium-low heat for 3 minutes.

5

Add thawed udon noodles and shungiku to the pot, simmer for 1-2 minutes, then serve in bowls. Top with onsen eggs.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 20g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use fresh udon noodles for a chewier texture.Adjust the sweetness and saltiness of the broth to your preference.Onsen eggs can be replaced with poached eggs if desired.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.