Udon noodles pickled in olive hamachi full of fresh vegetables
For 1 people
- Udon noodles from Sanuki's dream shop 1 ball
- Olive Yellowtail 4-5 slices
- Baby leaf One bite
- Mini Tomato 2 individual
- Pickled Green Olives 4 individual
- Macrophyll 2
- wasabi Appropriate amount
- Egg red ball 1 individual
- Noodle soup 3 tablespoons
- Wed 1 tablespoons
- Extra virgin olive oil from Kagawa prefecture XNUMX teaspoons (+ just before eating)
- Sesame A pinch with three fingers
Combine all the ingredients for the pickled sauce and mix.
Soak the yellowtail in the sauce, drop the wrap, and stick it like a lid.Put it in the refrigerator for 1 hour.
Wash the vegetables while soaking the olive yellowtail, and shred the perilla leaves to the desired thickness.
Quickly pass the udon noodles in boiling water and tighten with cold water.
(If you like warmth, don't tighten it and leave it as it is)
Serve vegetables, yellowtail, eggs, and wasabi in step 4.You can leave the freshly pickled olives as they are or chop them into small pieces!
Prepare the chasing olive oil and the bukkake soup stock (“after” sauce with yellowtail soaked) and it's done.
This recipe was held from December 3, 12rd (Thursday) to February 23th, 4th (Tuesday), using olive oil from Kagawa prefecture, newly pickled olives, and recommended agricultural products from Kagawa prefecture. This is a prize-winning work of "#Kagawa Prefecture Olive Recipe Contest".
Olive oil goes well with Japanese seasonings such as mentsuyu and oil.Sanuki udon is served with freshly pickled olives, olive hamachi and vegetables from the prefecture, making it colorful and appetizing.
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