Japanese cuisine, Japanese food recipes.

First:

Put frozen udon (wheat noodles) in hot water shortly, and drain.

Drain grated daikon raddish in a sieve, and pour sweetened vinegar over it.

Cut sliced pork thinly.

Cut onion in half top to bottom and slice into 5mm(0.2 inch) lengthwise.

Cut mizuni-zenmai (water boiled royal fern) into 3cm(1.2 inch) lengths.

Remove stems from thick sprouts and soak in plenty of water until crisp..

Remove stems from thin leeks, and cut into 3cm(1.2 inch) lengths.

Second:
Heat 2 tablespoons of vegetable oil in wok over high heat, cook pork and onions. When the onions are translucent, add mizuni-zenmai and thick sprouts. Add and stir-fry well. Take out from the wok.

Heat 2 tablespoons of vegetable oil in the #1 wok over high heat, cook udon (wheat noodles) and add .

Add thin leeks, return #1 ingredients to the wok and cook. Serve it in a plate, sprinkle with grated raddish, katsuobushi (dried bonito), and ao-nori (green-seaweed flakes)

Comments are closed.