Oshibori Udon ｜ Our Regional Cuisines
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Image Source: Oishii Shinshu Food Net
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Image Source: Oishii Shinshu Food Net
source : “Hiragana Cooking: 100-Year-Old Recipes to Pass Down to Your Great-grandchildren” by Shinshu Hiragana Cooking Promotion Team.
RECIPE
Ingredients (4 servings)
- Udon noodles (Fresh udon) 200g x 2 (Dried or frozen noodles are also acceptable)
- Nezumi daikon radish 500g x 1 (If you don't have Nezumi daikon, you can use regular green radish)
- Shinshu miso (White miso) Appropriate quantity
- Shredded green onion Appropriate quantity
- Dried bonito flakes To taste
How to cook
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1. Grind daikon radish and squeeze with a dish towel to remove the juice.
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2. Grind the green onion.
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3. Boil udon noodles. If you use fresh udon noodles, boil for about 10 minutes. You can use kama-age udon or freshly boiled hot udon and serve it in a colander.
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4. Mix miso, green onion and dried bonito flakes in daikon radish soup to make dipping sauce and add udon noodles. Adjust the amount of miso to taste.
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5. Miso used here is the Shinshu miso. There is also soba suiton.
provider : “Shinshu's Local Cuisine and Home Cooking: 100 Easy Recipes for the Four Seasons” (Shinano Food Culture Research Association)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
