Resep: A Taste of Mom's Cooking: Udon or Soba with Meat yang Gurih!

A Taste of Mom's Cooking: Udon or Soba with Meat. While soba and udon are enjoyed throughout Japan, both noodles can be quite different in terms of taste, shapes, preparation and presentation from region to region. One of the main features that distinguish the differences between region is the noodle dipping sauce called tsuyu (つゆ) or mentsuyu (麺つゆ). Toshi koshi soba is soba eaten on New Year's Eve for longevity and prosperity, while hikkoshi-soba is eaten after moving into a new house.

The texture of these noodles is quite unpleas. First, we ate them plain, sampling them with a side of traditional tsuyu, a Japanese dipping sauce made by combining dashi and a soy sauce, mirin, and sugar mixture called kaeshi. Slice the onions: Thinly slice the green onions on the bias (diagonally), using both white and dark green parts. Cara membuatnya pun tidak sulit, sobat dapat memasak A Taste of Mom's Cooking: Udon or Soba with Meat hanya dengan menggunakan 10 bahan dan 8 langkah saja. Berikut ini bahan dan cara untuk memasaknya, bikin A Taste of Mom's Cooking: Udon or Soba with Meat yuk!

Bahan A Taste of Mom's Cooking: Udon or Soba with Meat

1. Gunakan 1 of Burdock root.
2. Siapkan 300 grams of Beef (thinly sliced).
3. Dibutuhkan 1 of Vegetable oil.
4. Sediakan 2 tbsp of Sake.
5. Dibutuhkan 4 tbsp of Sugar.
6. Dibutuhkan 4 tbsp of Soy sauce.
7. Dibutuhkan 1 tsp of Mirin.
8. Gunakan 4 of bundles Udon noodles (or soba noodles).
9. Siapkan 1 of Mentsuyu.
10. Gunakan 1 of Green onions or scallions, shichimi (toppings).

Combine and serve: Return the rinsed and shaken dry noodles to the pan or a bowl; stir in the sauce and green onions. Place in serving bowls, top with sesame seeds and serve. When the sauce has caramelized and slightly thicken, turn off the heat. By this time, the noodle should be in the serving bowls.

Langkah-langkah membuat A Taste of Mom's Cooking: Udon or Soba with Meat

1. Wash the surface of the burdock root with a brush and then cut it into long, thin slivers or thin diagonal slices. (Don't peel it. You don't need to rinse it, either).
2. Cut the beef into thin 1 cm strips..
3. Add vegetable oil to a pot and stir-fry the burdock root..
4. When the burdock root has wilted, throw in the beef. Stir-fry, breaking up the meat to separate it..
5. When the meat is cooked through, add the 2 tablespoons of sake, followed by the 4 tablespoons of sugar. Stir to dissolve the sugar..
6. Add the 4 tablespoons of soy sauce and stir-fry again. Finally, add the mirin and stir. Simmer until the liquid is boiled down and turn off the heat..
7. Boil the soba noodles (or udon noodles) and put them in bowls. Pour in some mentsuyu and add the toppings..
8. The beef is also good on top of rice..

Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles. Another famous type of noodle in Japan is soba, or buckwheat noodles. Thinner and darker in color than udon, soba has a slightly nutty, hearty taste and texture. Like udon, the way soba is eaten depends on its preparation, and diners should enjoy it soon after being served for the maximum flavor and texture.

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