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Ingredientes
- 4 piece aburage (deep-fried bean curd)
- 1 c. Ichiban Dashi (see recipe)
- 2 Tbsp. sugar
- 2 Tbsp. low-sodium soy sauce
- 1 lb dry futonaga udon noodles
- 2 x green onions sliced diagonally
- 4 c. dashi
- 3 Tbsp. low sodium soy sauce
- 2 Tbsp. mirin
- 2 Tbsp. sake (rice wine)
Direcciones
- Combine dashi, sugar and soy in a pan and bring to a boil. Add in bean curd, and cook till liquid is nearly gone. Cook noodles for 12 min. Drain, rinse with cool water.
- Divide noodles into four bowls. Cut bean curd in half, and place two halves on each bowl. Garnish with green onions. Add in broth.
- For Udon Broth: Combine all ingredients. Bring to a boil.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.03g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 852mg | 36% |
| Potassium 63mg | 2% |
| Total Carbs 9.18g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.8g | 5% |
| Protein 1.33g | 2% |
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