Japanese soy sauce jelly tomato cold noodles
Overview
The finishing touch of the Japanese soy sauce jelly tomato cold noodles is its sauce, which is mainly made of Matuaishin soy sauce or yuzu soy sauce, Mataixian sesame oil and gelatin powder. Japanese soy sauce: alluring and simple in its taste.
Tags
Ingredients
Steps
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After the gelatin powder is added to boiling water and melted, add water (in order to prevent the gelatin from condensation when cooling, place it over the boiling water and stir evenly).
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Add Matai umami soy sauce or yuzu soy sauce.
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After stirring evenly, place it in the refrigerator for more than 1 hour (for later use).
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After the water in the pot boils, add the chicken breasts and cook for 2 minutes, then turn off the heat and simmer for 7 minutes.
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Tear off the chicken breasts one by one according to their grain.
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After washing the okra, use salt to remove the fine hair on the surface. After the water in the pot boils, put it in the pot and cook for 3 minutes, take it out, drain and cool.
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Cut the cooled okra into small circles and set aside,
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Cut the cherry tomatoes in half and set aside.
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Use a noodle pot. After the water in the pot boils, add some Japanese noodles and cook for 2 minutes. Remove and drain, then cool in ice water.
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Drain the plain noodles and add fresh sesame oil and mix well.
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On top of the mixed noodles, add shredded chicken, okra, cherry tomatoes and soy sauce jelly, and stir together evenly when eating.
