The so-called "udon" noodles, the actual name is phonetic, in Japan is often written as "うどん", but in the more famous old, is often written as two other Chinese characters: wonton. The Chinese word for wonton is "ワンタン", which is a foreign word. It's hard to understand what kind of mutation occurs in the process of cultural transfer. Udon, soba and green tea noodles are the three most representative noodles in Japan. In Japan, udon noodles are a must-have at home and an indispensable staple in Japanese restaurants. The most classic Japanese udon noodle practice, away from the beef and soup, the practice is common, there are many places where we have déjà vu, the difference in flavor on the udon noodles. So when you go to Japan, you must try a bowl of beef udon noodles from Kanagawa Prefecture. It doesn't matter if you don't go, you can go to the grocery store and buy udon noodles made in Kanagawa, and you can make them just as delicious at home.

Ingredients:

200 grams of udon noodles, 50 grams of sliced beef, 2 pieces of cabbage, 1 mushroom. Seasoning:

Seasoning:

20g of Japanese soy sauce, 20ml of Japanese soy sauce, 1g of squid ink, 5ml of sake, 10ml of mirin, 20ml of stock.

How to make it:

1. Put the stock, Japanese soy sauce, Japanese soy sauce, squid ink, sake and mirin into the pot, cook it for about 5 minutes on a low flame, then put in the udon noodle, and put it into a bowl after 3 minutes.

2. Blanch the greens and shiitake mushrooms and arrange them in the noodles.

3. Pour a little soy sauce on the fat beef slices, fry them over high heat for about 10 seconds, and serve in a bowl.

Flavor characteristics:

Smooth and soft noodles, rich soy sauce soup.

Chef's tip: Ajinomoto is the Japanese equivalent of monosodium glutamate (MSG), which is available in supermarkets, but there's no need to go all out; if you can't get it, use monosodium glutamate (MSG) or chicken broth instead. Japanese soy sauce is salty, do not put more. Be careful to cook the soup with low heat, otherwise it is easy to paste the bottom. Keep slices of fatty beef in the refrigerator and fry them in oil before they thaw, otherwise they will fall apart. Udon is a thick noodle made from wheat flour that can be used in both soups and stir-fries, and can also be used as hot pot shabu-shabu noodles because they don't soften when boiled and have a great texture.

Japanese udon noodles

Udon noodles

1 packet, Japanese broth, 2 pieces of takigirin

, 2 slices of fish plate

2 slices of fish plate

1 egg

1 egg, 1 egg with sliced meat

,

1 slice of meat

Marinade/seasoning: green onion

Some green onions, a little bit of thinly-salted soy sauce, salt

Slightly salt.

A little

1. Marinate the meat with thinly salted soy sauce

2. Boil the meat in the broth, add the udon noodles, add the fish plate and bamboo wheel and cook

3. Beat the egg

(keep it intact)

4. Add the salt and add the scallion segment and you are ready

5.