Seafood Braised Udon 【Yunyun Chef】
Overview
When summer comes, the most popular dish among diners in Japanese restaurants is udon served cold. Each noodle on the ice in a bamboo box is as crystal clear as porcelain. Take a bite, it's cold and refreshing, and the taste is delicious. Fried shrimp and vegetable tempura and fried chicken are also the best dishes to go with cold udon. Eating them together can not only reduce the greasiness of the dish, but also add a delicious taste to the cold noodles. It often appears on my dining table. Today, it is paired with udon with seafood. The soup is cold and the noodles are also cold. The refreshing taste has a sweet taste. The refreshing feeling starts from this bowl of noodles. Speaking of udon noodles, it is one of the three major noodles in Japan along with soba noodles and green tea noodles. Udon noodles can even be called the national noodle of Japan. But what is very interesting is that udon noodles are indeed documented to have originated in China. According to legend, it was brought back to Japan from China by the Japanese Master Kukai during the Tang Dynasty.
Tags
Ingredients
Steps
-
Soak the clams for a few hours, remove the shells and wash them. Add the chicken stock to a boil and remove the clam meat. Filter.
-
Peel the shrimps and wash the squid flowers. Pour in the filtered chicken broth, cook for about 5 minutes, then add the clam meat from step 1 and turn off the heat. Cool in ice water.
-
Once the udon noodles are cooked, place them in ice water.
-
Take out the cooled noodles, pour the juice over them, and the delicious cold noodles are ready.
