Kakiage Udon 

The ingredients of Kakiage is varied. This time, I got the seasonal broad beans, spring onion and shrimp.

My Japanese family loves Udon with Kakiage. The crispy kakiage gets soggy soaked in udon soup. It is a luxurious noodle dish. 

It requires a skill to make a large and crispy kakiage as my mum does. Still I'm not as good as she does but hopefully will attain that level in the future.





Directions of udon sauce without men-tsuyu:

Mix 3 tablespoons of soy sauce, 2 tablespoons of mirin, 1.5 cups of Dashi, the Japanese fish stock




1. Cook udon noodles as directed in plenty of boiled water.

2. Add Men-tsuyu (noodle soup stock) and Dashi in the ratio of Men-tsuyu:Dashi=1:5. Adjust the taste by adding water or salt or soy sauce. Should you got a ready made mentsuyu, follow the direction.
 3. Serve Udon with thinly sliced spring onion, black seaweed paper and wasabi or chilli as well as kakiage.

The taste, flavour, methodologies and skills of dashi, men-tsuyu and kakiage would be passed down to the next generation!!

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