UNILLOY casserole can be used for taking soup, boiled noodles, and also very active in making side dishes everyday. Because which is very easy to handle.
- Udon (frozen)
- 4 balls
- Yuba (dry)
- Shiitake mashroom
- Kamaboko (Boiled fish paste)
- 2 liters
- Mirin (Sweet sake)
- Light soy sauce
- 1 tablespoon
- “Yoshino kudzu” (Arrowroot)
- 2 liters
- Bunch bonito
1 To make broth. Kelp put in water more than 1 hour, and heat low for 10 minutes.
2 Remove kelp, boiled once and skim off the scum.
3 turn off the fire, to lower the temperature, add a glass of water and add dried bonito.
4 Once bonito sunk, strain in strainer covered with hard squeezed cloth.
5 Put broth, mirin, light soy sauce, and salt into UNILLOY casserole to make noodle soup for “Udon”.
6 Shiitake taken off the axis, make a decoration cut on the top and put into the pot.
7 Yuba divided by hand into an appropriate size and put into the pot.
8 When Yuba becomes soft, put udon into the pot.
9 Yoshino kudzu dissolved in water and add little by little to the pot.
10 Place on a vessel, add decorated cut kamaboko, chopped mitsuba and grated ginger to be thickened.
Tomoko Takahashi – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.