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Tanjiros Udon Noodles from Demonslayer, Umai! 🍳🍜 #noodles #tanjiro #demonslayer #shorts
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Noodle Breathing: First Form: Noodle Face 🍜😂
Recipe:
-Udon Noodles
-Dashi:
-1500ml Water
-30g Kombu
-20g Bonito Flakes
-4-5 Mushrooms
-Soup:
-1 tbsp Mirin
-2 tbsp Soy Sauce
-1 tsp Salt
-Toppings:
-Japanese Yam
-Egg
-Green Onions
-Toasted Seeweed
-Wasabi
Instructions:
Put kombu seaweed and mushrooms in water and bring to a boil. When the water boils, remove the kombu and turn off the heat. Now add Bonito flakes and simmer for 2 minutes. Then filter everything through a sieve.
Finely grate the Japanese yam root to create a sticky mass. Cut the spring onions into small pieces, cut the nori leaves into thin strips, prepare a fried egg (the Japanese would have used raw egg yolk, we don't do that because of the risk of salmonella!).
Prepare the udon noodles according to package directions.
Serving: Add the soy sauce and mirin to the bowl. The udon noodles on top, followed by the dashi broth. Followed by the finely grated yam root. Spring onions, nori and some wasabi on the sides. Umai!
Recipe:
-Udon Noodles
-Dashi:
-1500ml Water
-30g Kombu
-20g Bonito Flakes
-4-5 Mushrooms
-Soup:
-1 tbsp Mirin
-2 tbsp Soy Sauce
-1 tsp Salt
-Toppings:
-Japanese Yam
-Egg
-Green Onions
-Toasted Seeweed
-Wasabi
Instructions:
Put kombu seaweed and mushrooms in water and bring to a boil. When the water boils, remove the kombu and turn off the heat. Now add Bonito flakes and simmer for 2 minutes. Then filter everything through a sieve.
Finely grate the Japanese yam root to create a sticky mass. Cut the spring onions into small pieces, cut the nori leaves into thin strips, prepare a fried egg (the Japanese would have used raw egg yolk, we don't do that because of the risk of salmonella!).
Prepare the udon noodles according to package directions.
Serving: Add the soy sauce and mirin to the bowl. The udon noodles on top, followed by the dashi broth. Followed by the finely grated yam root. Spring onions, nori and some wasabi on the sides. Umai!
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