Share
- Ingredients
- Recipe
- Noodles for udon250 g
- Tikuwa1 unit(s)
- Eggs2 unit(s)
- Back chicken carcass1 unit(s)
- Onion1/2 unit(s)
- Chopped chives to taste
- Shoyu3/4 cup
- Hondashi1 unit(s)
- Ajinomoto1 teaspoon
- Water2 l
- kombu seaweed1 unit(s)
- Sugar1 dessert spoon
- Start with the broth by boiling the water with the back and a 5x10cm piece of kombu seaweed until reduced to 1.5l more or less. Remove the foam that rises during cooking. Season the broth with sugar, soy sauce, an envelope of Hondashi and Ajinomoto. Adjust salt if necessary. then temper
- Cook the macaroni according to the package, drain and rinse with plenty of cold water and set aside.
- Cut the onion into very thin slices and if you don't like the strong flavor, let it soak until the dish is ready.
- Cut the tikuwa into slices and set aside.
- Beat the eggs and make thin omelets, then cut into strips and set aside.
- To serve, place the noodles in a bowl and pour the broth until covered. Arrange the tikuwa, omelet, onion and chives all to taste on top. You can make a tempura to go with it!
Did you like this recipe?
You may also like
NOODLES WITH TUNA 😋
By
Pasta with sardines
Shrimp flambé with orange syrup 🍊
sweet farofa
