Rice Flour Meatballs 米粉のミートボール
Rice Flour Meatballs
Rice Noodle Udon With Deep-Fried Tofu 米麺を使ったきつねうどん
Rice flour udon noodles with deep-fried tofu feature a distinctive slippery texture. Chewy rice flour noodles go great with light broth. Thoroughly enjoy a traditional Japanese taste in the mild flavor and pleasant texture.
米麺を使ったきつねうどんは、つるっとした食感が特徴です。コシのある米粉の麺は、あっさりした出汁との相性が抜群。やさしい味わいと心地よい食感で、日本の伝統的な味を存分に楽しめます。
作り方
The broth is made with soy sauce and noodle soup base to add depth, and granulated Japanese soup stock brings out the savory flavor. Another great point is the sweet seasoning of the deep-fried tofu with soy sauce, mirin, and sugar.
Ingredients For 2 servings
- 2 servings
- Rice flour udon noodles
- 1 piece
- Deep-fried tofu
A
- 100 ml (3.4 fl oz)
- Water
- 1 tbsp
- Soy sauce
- 1 tbsp
- Mirin (sweet sake)
- 1 tbsp
- Sugar
B
- 500 ml (16.9 fl oz)
- Water
- 1 tbsp
- Soy sauce
- 1 Tbsp
- Noodle soup base (2x concentrated)
- 1 tsp
- Granulated Japanese soup stock
- To taste
- Kamaboko (fish cakes)
- To taste
- Green onion (chopped finely)
Cooking steps
About 25 minutes
Cut the deep-fried tofu
Cut the deep-fried tofu into triangles.
Simmer the deep-fried tofu
Add [A] and 1 to a frying pan and simmer in the broth on medium heat.
Make broth
Add [B] to a pot and bring it to a boil.
Boil the udon noodles
Boil the rice flour udon noodles and place them in a bowl.
Add toppings to finish
Place the deep-fried tofu, green onion, and kamaboko on top of the noodles, and pour on the [B] soup broth.
