[Farmer's House Recipe] Udon with Grated Yamaimo and Umeboshi

1. 1

   Peel the nagaimo yam and grate it.

2. 2

   Slice the green onion diagonally.

3. 3

   Heat dashi soup and thicken with katakuriko dissolved with 1 tablespoon of water.

4. 4

   Add the onion and bring to a boil.

5. 5

   Turn the heat off and add the ground sesame seeds.

6. 6

   Transfer the warmed udon noodles into a serving bowl and pour over the dashi soup.

7. 7

   Garnish with the grated nagaimo and umeboshi paste on top.

8. 8

   For multi-purpose dashi soy sauce, see.

* Per serving · 4 servings · Values may vary.

No additional tips available.