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  • 2016/05/10
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Tofu and Wakame Udon

レシピ
材料・調味料 (1 人分)
100g Firm Tofu 2 litres Dashi broth 4tbsp Dark soy sauce 1tbsp Castor sugar 270g Hakubaku Udon noodles 4 stalks Spring onions (finely sliced diagonally) 2 tbsp Light soy sauce 1 tsp Soft brown sugar 1 tbsp Cooking Sake or dry sherry salt 1 tbsp Hijiki – dried seaweed (sosked in warm water for 10 mins
作り方
1
1. Bring a pan of water to the boil. Add the tofu. Bring back to the boil. Immediately drain, then cut into small cubes. 2. In a small saucepan,combine 400ml of the dashi broth with 2 tbsp dark soy sauce and the castor sugar. Bring to the boil. Add the tofu cubes and simmer for 5 minutes. Drain and discard the cooking liquid. 3. Cook the Udon noodles according to packet instructions. Put the spring onions in a small wire sieve. Dip them briefly into the boiling water. Refresh under cold running water and set aside. Drain the noodles, rinse and drain well. 4. Put the remaining dashi broth and dark soy sauce into a saucepan. Add the light soy sauce, brown sugar and sake (or sherry). Bring to the boil. Season to taste with salt. 5. Arrange the noodles in serving bowls. Top with the tofu, spring onions and the soaked Hijiki. Ladle in the hot broth and serve immediately. 6. Your Tofu and Wakame Udon is ready
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