| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Japanese, Noodles |
1 |
Servings |
INGREDIENTS
| 4 |
|
Pieces aburage (deepfried bean curd) |
| 1 |
c |
Dashi |
| 2 |
tb |
Sugar |
| 2 |
tb |
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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