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Yvonne Orosa: "it was great! Unfortunately, my Japanese culture…" Read More
18Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 udon noodles (bundles of, run water through them to separate them)
- 2 Tbsp. sesame oil
- 2 cloves garlic (peeled and chopped)
- 1 Tbsp. rice vinegar
- garlic (a couple of fingers of, peeled and grated)
- 1 pepper (deseeded and sliced into bite size chunks)
- 250 grams chicken (or other meat or seafood, or without if you want vegetarian, chop into bite sized chunks)
- 1 onion (peeled and chopped into small pieces)
- 1 carrot (peeled and sliced)
- 3 cabbage leaves (washed and chopped)
- 2 shiitake mushrooms (chopped)
- 1 spring onion (sliced)
- 2 Tbsp. sauce (Mentsuyu, for seasoning, Mentsuyu is a sauce made from soy sauce, sugar, dashi, which is a cooking broth, and mirin, which is a rice wine with a lower alcohol and sugar content)
- 1 Tbsp. soy sauce (for seasoning)
- 1 packet katsuobushi (”, dried bonito flakes, which is tuna which has been dried, fermented and smoked)
- 1 Tbsp. kizami shoga (”, pickled pink looking ginger strips)
- salt
- pepper
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Reviews(2)
Yvonne Orosa 2 years ago
it was great! Unfortunately, my Japanese culture loving daughter who picked it out to try, didn't like it. She picked it based on the photo, not realizing it had mushrooms.
Foodie Katty 3 years ago
It was amazing! Came out very similar if not the same, to what I’ve bought at Korean restaurants. I used steak instead and cut them in thin slices. I didn’t use the bonito flakes or the pickled ginger. I didn’t have cabbage, so I added other veggies instead. This dish is easily versatile. You could use any protein you’d like or keep it vegetarian/vegan with your choice of veggies. I like my udon noodles a little sweet so I added some sugar to the soy sauce and rice vinegar mix then poured it in. And you can make it to your liking. Definitely would recommend this recipe.