Recipe of Perfect Comforting Flavor Kansai-Style Udon

Comforting Flavor Kansai-Style Udon Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Introduce how to make udon soup (stock soup, soup). Udon in Osaka and Tokyo is quite different, so try Kansai-style udon while you are in Osaka!

Here is the best “Comforting Flavor Kansai-Style Udon” recipe we have found until now. This will be smell and look delicious.

Ingredients of Comforting Flavor Kansai-Style Udon

1. You need 2 of portions Frozen udon noodles.
2. Prepare 1 of Abura-age.
3. It’s 500 ml of Water.
4. Make ready 65 ml of Shiro-dashi.
5. You need 1 of Bonito flakes.
6. It’s 1/2 tsp of Salt.
7. Make ready 3 of Green onions.
8. It’s 1 of Grated ginger.
9. It’s 1 of Shichimi spice.

Traditionally, Kansai food is based around dishes made with high-quality, flavorful dashi stock and light soy sauce.The people of Osaka, a major part of Kansai.Shiitake mushrooms and pancetta bring rich and comforting flavor without feeling heavy.Sip on this soup any night of the week.

Comforting Flavor Kansai-Style Udon step by step

1. Chop the green onions into small pieces and cut the abura-age into 5mm wide pieces. Boil the water in a saucepan and add the shiro-dashi and salt..
2. Add the frozen udon and abura-age to the pot from Step 1 and bring it to a boil again. Cook the ingredients together for 2-3 minutes, then turn off the heat..
3. Serve it in bowls, and sprinkle with green onions and shichimi spice. Garnish with bonito flakes and grated raw ginger..

Get quick answers from Kansai Style Hand-Made Udon Fujisei staff and past visitors.Note: your question will be posted publicly on the Questions & Answers page.Verification The Kansai region of western Japan has long been famous for its food, and many well-known Japanese dishes come from this area.

Unlike its American cousin, which is smoked for added flavor, pancetta is simply cured with salt, black pepper, and other aromatic spices.In Italy it's often eaten raw, but it is.Udon itself has a very mild flavor and can be seasoned with any kind of flavor you like.The most common kinds of Udon found in stores in the US are dried and frozen.Dried Udon is much thinner and when cooked is usually pretty soft.