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New Year Hachina Udon for home use

Ingredients

  • Udon 2 ball
  • Pork leg slices 60g

Pork savory

  • Ginger (grated) 1/8 teaspoon
  • liqueur 1/2 tbsp
  • Salad oil 1/2 teaspoon
  • Board kamaboko (red) 1/4
  • Hungry 1/16 shares
  • Onions 1/2 small
  • Kintoki Ninjin Carrot 75g
  • Daikon Radish 1/16 medium
  • Bean sprouts 1/8 bag
  • Skewered Shitake Mushroom 1
  • Green onions 1 to 1.5
  • Light mouth soy sauce 3/4 tbsp
  • Soy sauce 1/2 tbsp
  • sweet sake 1/2 teaspoon
  • salt 1/8 teaspoon
  • potato starch 1 tablespoons
  • Iriko (boiled dried) 15g
  • Wed 3 cups

Method

  1. Remove the broth with Iriko.

  2. Season the pork with sake and ginger and cut into 2cm widths.

  3. Put oil in a pan, add pork and fry.

  4. Add thinly sliced ​​onions and fry to the sauce.

  5. Add the soup and let it boil.

  6. When boiling, add radish (chopped), carrot (round sliced ​​or half-moon cut), shiitake (lightly sliced), and cook until it is cooked.

  7. Season and add thickened water-soluble potato starch dissolved in water twice as much as potato starch.

  8. Put the ingredients on the warm udon and spread the green onions to finish.

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