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Yoshida-style Udon

Custo $12, economizar $8

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $12

INGREDIENTES

  • Noodles

    • 2 servings cooked udon noodles

  • Meat

    • 150g sliced beef

  • Vegetables

    • 2 cabbage leaves (80g)
    • 1/4 carrot (40g), julienned

  • Oil

    • 1 tsp salad oil

  • Seasoning

    • 1 tbsp sake
    • 🍬 1 tsp sugar
    • 1/2 tbsp soy sauce

  • Broth

    • 1 tbsp sake
    • 1 tbsp mirin
    • 1 tbsp miso
    • 1 tbsp soy sauce
    • 1/2 tsp dashi powder
    • 600ml water

  • Spices

    • 1 tbsp chili powder
    • 1/2 tsp sansho pepper
    • 1/2 tbsp black sesame seeds
    • 2g bonito flakes
    • 1/2 tsp soy sauce
    • 1/2 tbsp sesame oil

PASSOS

1

Cut cabbage into bite-sized pieces and julienne the carrot.

2

Heat chili powder, sansho, black sesame seeds, and bonito flakes in a pan over medium-low heat. Add soy sauce and sesame oil, stir for 2 minutes, then cool (making the spice mix).

3

Clean the pan and heat salad oil over medium heat. Add beef and cook until browned. Add sake, sugar, and soy sauce, stir to combine.

4

In a pot, combine water, sake, mirin, miso, soy sauce, and dashi powder. Bring to a boil to make the broth.

5

Boil udon noodles briefly in a separate pot, then drain.

6

Boil cabbage and carrot in the broth for 2 minutes each, then drain.

7

Place udon noodles in a bowl, pour the broth over them, and top with beef, cabbage, and carrot. Serve with the spice mix on the side.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 15g
    Gorduras

💡 Dicas

Use fresh udon noodles for better texture.Adjust the spice mix to your preferred level of heat.Leftovers can be stored in the fridge for up to 2 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.