Resep: Speedy Himono Udon yang Enak!

Speedy Himono Udon. Improvised Ramen-UDON Hey everyone, it is John, welcome to my recipe site. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

They are basically made by kneading wheat flour, salt, and water. Here is a way to make udon noodles at home See recipes for Udon Beef & Snow Peas, Speedy Himono Udon too Nabeyaki Udon (鍋焼きうどん) is a hot udon noodle soup traditionally served in individual donabe (earthenware pot) or iron pots. Besides udon noodles, the soup usually includes chicken, kamaboko (fish cake), mushrooms, and vegetables such as spinach, long green onion (Negi. Sobat dapat membuat Speedy Himono Udon hanya dengan menggunakan 10 bahan dan 5 langkah saja. Berikut ini bahan dan cara untuk membuatnya, yuk kita coba resep Speedy Himono Udon!

Bahan-bahan Speedy Himono Udon

1. Diperlukan 100 g of Himono Fish by Himono Indonesia.
2. Siapkan 400 g of Udon.
3. Siapkan 400 g of Water.
4. Siapkan 4 g of Konbu (Japanese Dry Kelp).
5. Diperlukan 4 g of Katsuobushi (Bonito Flakes).
6. Siapkan 1 of tablespoon Japanese Soy Sauce.
7. Diperlukan 1 teaspoon of Sugar.
8. Siapkan 20 g of Kamaboko (or Fish Ball).
9. Dibutuhkan 20 g of Spring Onion.
10. Sediakan 1 g of Yakinori (Dry Seaweed).

Here is how you cook it. It was a peculiar thing, Shouko thought, being a girl. At home, it was rarely mentioned after her Quirk manifested. If the meaning of tie Higashiyama is literally translated into English, it will becomeThai East Mountain, and an initial is taken, and the origin of a name is T, E, and M (TEM has the meaning of filling with Thai.).

Cara memasak Speedy Himono Udon

1. Simmer Konbu in Water for about 10 minutes, then remove konbu. Add Katsuobushi then turnoff fire before boil. let it soak for another 5 minutes and remove. Add Seasoning (Soy Sauce, Sugar and Spring Onion) cook further until boil..
2. Pan fry Himono Fish 2.5 - 3 minute on each side, then put it aside.
3. Put udon in boil water until cooked (around 1 min for frozen, 12 min for dry or until al dente) strain the udon and soak in icy cold water and drain, place in the serving bowl.
4. Diagonally Cut Spring onion, Straight cut Kamaboko (around 3mm or to like) then place all on top of the udon including the Cooked Himono.
5. Pour the hot soup to the udon bowl then garnish with Nori to finish.

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