The plan was to make Tempura Udon but with my new kitchen cabinets being installed, I was left with only 15 mins to make a quick meal, so I had to make do with sliced pork belly instead. These freshly made udon with soup base are an excellent alternative (healhtier too since they are not fried) to your instant noodles. The udon are made by a small boutique Udon manufacturer in Japan using Hokkaido wheat and are fresh uncooked udon which keeps without refrigeration for 1 month. To make restaurant quality udon all you have to do is to boil the udon for 12 mins. At the same time heat up 1 litre of water and add 100ml of the soup base. Once the udon is cooked, drain it and put in a bowl, add the soup and you can top it with anything you like. I had some shabu shabu pork belly in the fridge, so I blanched it in the water used to cook the udon for 30 seconds. Once it is cooked, I drained the pork and place it on top of the udon. Done in less than 15 mins! You can order the udon and soup mix direct from Shizen no Yakata via Rakuten: bit.ly/1K0G1YX. The Udon that are commonly available here have all been precooked and frozen and is quite different from udon which is fresh. They make their udon from Japanese wheat from Hokkaido which has a wonderful aroma and chewy texture. Here is a special deal for ieatishootipost readers: Coupon Code is GREATUDON $5 OFF min spend $20 Limited redemptions: 100 Valid From: 23rd Jan 00:00 to 31st Jan 23:59 This post is sponsored by Shizen No Yakata @ Rakuten Singapore #rakutensg #shizennoyakatasg #shizennoyakata #udon #tsuyu #japanesefood #foodfromjapan
Posted on: Fri, 23 Jan 2015 03:00:01 +0000
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