| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Japanese, Noodles |
1 |
Servings |
INGREDIENTS
| 4 |
|
Pieces aburage, deepfried |
|
|
bean curd |
| 1 |
c |
Dashi |
| 2 |
T |
Sugar |
| 2 |
T |
Low-sodium soy sauce |
| 1 |
lb |
Dried futonaga udon noodles |
| 2 |
|
Green onions, sliced |
|
|
diagonally |
INSTRUCTIONS
Combine dashi, sugar and soy in a pan and bring to a boil. Add bean
curd, and cook until liquid is nearly gone. Cook noodles for 12
minutes. Drain, rinse with cold water. Divide noodles into four bowls.
Cut bean curd in half, and place two halves on each bowl. Garnish with
green onions. Add Udon broth (see recipe). Posted to recipelu-digest
Volume 01 Number 237 by James and Susan Kirkland <kirkland@gj.net> on
Nov 10, 1997
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