[Updated 5/18/15]
WHOLE ANAGO UDON
[INGREDIENTS] (4 Servings)
Anago …… 4
Frozen Udon …… 4
Tempura Butter Mix …… 4oz.
Aonori
Mitsuba
Taihaku Goma Abura …… Few drops
A.
Yaki Ago …… 3
Dry Shiitake …… 5
Shiro Shoyu …… 50cc
Dashi made with Dashi Pack …… 500cc
Takara Mirin …… 50cc
B.
Dashi made with Dashi Pack …… 1Lit.
Shiro Shoyu …… 80cc
Takara Mirin …… 80cc
White Sugar …… 50cc
[COOKING DIRECTIONS]
- Mix A.and soak/re-hydrate shiitake and Ago fish in the mixture.
Defrost the anago and clean the fish under running water. Combine all the ingredients in B and simmer the anago. Turn off the heat and let the fish soak up the flavor while it’s cooling. - Cook Udon in a pot of boiling water.
- Re-heat the anago.
- Make Aonori Tenkasu by mixing regular tempura batter with Aonori powder.
- Plate Udon on a large deep dish. Spread Tenkasu, place a whole piece of anago on top of udon and garnish with Mitsuba leaves. Serve with Tsuyu broth you made in 1. (add few drop of sesame oil in the Tsuyu if you like)
#71209 F-MA ANAGO IKIJIME (51-55cm) 10/4.4lbs.
#40478 F-SANUKI STYLE UDON 8/5×8.8oz
#63034 AONORIKO 100g, 12/100g
#4258 PL TAIHAKU JUNSEI GOMA OIL 6/58.2floz
#50729 F-YAKI AGO (YUTOU) 10/1.1lbs.
#20228 YAMASHIN SHIRO SHOYU 6/60 oz. (1.8 L)
#20390 TOKUSEN DASHI PACK 10/500g (100gx5pcs) #7600 USA TAKARA MIRIN 18L
