Simple recipe for stewed milk udon --The gentle taste of milk and ponzu in cabbage and tuna cans
|Material ( For 2 people )|
|Tuna (non-oil)||1 can|
|Frozen udon||For 2 people|
|milk||200ml (6.76us fl oz)|
|Ponzu sauce||2 tablespoons|
|Salt and pepper||Appropriate amount|
|Hot spring egg||2 pieces|
Udon recipe stewed in milk. It uses frozen udon noodles and tuna cans, so it's easy to make at any time.
Milk stewed udon recipe
Ingredients for nikomi udon (for 2 people)・ Cabbage 150-200g (7.05oz)
・ 1 can of tuna (non-oil) ・ Frozen udon for 2 people ・ Milk 200ml (6.76us fl oz)
・ 2 tablespoons of ponzu sauce
・ Appropriate amount of salt and pepper ・ 2 hot spring eggs
How to make milk stewed udon1. 1. Cut the cabbage into pieces that are easy to eat.
2. Put cabbage in a pan and add tuna (with soup), frozen udon noodles, milk, and ponzu sauce. Cover and simmer on medium heat for about 10 minutes. Please stir several times on the way.
3. 3. When the udon is cooked, add salt and pepper to taste and serve in a bowl. Put the hot spring egg on it and it's done.
The finished milk-nikomi udon has the richness of milk, the freshness of ponzu sauce, and the umami of tuna. The mellowness of the hot spring eggs added to the finish enhances the satisfaction.
If you want a little punch, add ginger or garlic or sprinkle some chili peppers. Change the tuna to bacon, replace the milk to soy milk, and arrange it freely according to the ingredients at home.
The " Pumpkin Cream Pasta " introduced earlier is also recommended. A simple recipe for boiling spaghetti in milk.