For preparation we only need a bunch of spring onion (its green stalks we cut to 3 cm pieces), little slice of meat (best of fillet steak or pork) we cut into thin plasters. We cook noodles according to package guidelines. We prepare a bouillon out of 800 ml of water, 30 grams of bonito fish slices, dried (katsuo bushi), 3 spoons of sake (it’s a rice wine), 1 ½ of the spoonful of the Japanese salty soya sauce , 1 teaspoonful of salt, 2 spoonful of the sauce mirin (it’s possible to replace it with the sweet soy sauce). We boil the water and add the slices, we cook for a few moments and then we drain it off, removing slices. We add the remaining elements, we boil and we throw the slices of the meat in. We add the noodles and spring onion. いただきます!
Japoński rosół z udonem
