Shippoku udon ｜ Our Regional Cuisines
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Image Source : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
RECIPE
Ingredients (For 4 persons)
- Boiled udon noodles 4
- deep-fried tofu 1 and a half sheets
- Daikon radish 300g
- Green onion 5 stalks
- carrot 150g
- tofu 1／2
- Light soy sauce 40ml
- Dashi broth (niboshi) 5 cups (you can use konbu, bonito flakes, etc. if you like)
How to cook
1. Cut radish and carrot into 3 cm long strips. Drain off the oil from the fried tofu and cut into strips.
2. Cut leeks into 3-4 cm lengths and tofu into 3 cm lengths and 7 mm thick strips.
3. Bring the broth to a boil, add the daikon radish, carrot and deep-fried tofu, cook for a while, then add the tofu, followed by the soy sauce and let the flavors infuse. Finally, add the green onion and turn off the heat.
4. In a separate pot, bring water to a boil, warm the udon noodles and put them in a bowl, then pour over the udon noodles.
5. You may sprinkle with garland chrysanthemum or other greens.
provider : Agricultural Management Division, Department of Agriculture and Fisheries, Kagawa Prefecture
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
