Sanuki salmon and soy milk cream udon with green and yellow vegetables
For 2 people
- Sanuki salmon 2 pieces (160g)
- Sanuki Awakening (Asparagus) 2
- Snap peas 6
- Komatsuna 1/2 bundle
- Soymilk 1 cups
- Sanuki Udon Noodles 2 ball
- Garlic (slice) 1 piece
- Olive oil 1 tablespoons
- Light soy sauce 2 tsp
- Salt and black pepper Each a little
Cut the awakening of Sanuki diagonally, set aside the streaks of the snap peas, and boil them.Cut the Japanese mustard spinach into small pieces.Boil Sanuki udon noodles, pour them into a colander, and drain them.
Divide one slice of Sanuki Samon into 1 to 3 equal parts, sprinkle with a little salt (not included in the amount), and leave for about 4 minutes.Wipe off the water and sprinkle with flour (not included in the amount).Put ingredient A in a frying pan and heat it over medium heat to bake Sanuki Samon.
When Sanuki Samon is cooked, add komatsuna, sanuki awakening, and snap peas in that order, fry, reduce heat, add soy milk, warm, and season with ingredient B.Add Sanuki udon and entangle it all over.
Recipe supervision: Kagawa Prefecture × National Research and Development Corporation RIKEN
This recipe is a recipe published in the health recipe book "Kagawa no Genki Rice" that utilizes agricultural and marine products produced in Kagawa Prefecture and RIKEN.
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