Chikara Udon with Mochi Cakes

レシピ

材料・調味料 (1 人分)

1 block of kiri mochi rice cake 1 sheet of abura age fried bean curd 1 serving of udon noodles kelp tsuyu soup base slices of kamaboko fish cake green onion for topping boiled spinach

作り方

1: Prepare the kelp flavoured tsuyu soup base according to the directions for diluting. You will need about 300ml of finished soup base.
Place the prepared soup base in a sauce pan and bring to the boil and then simmer.
Place the serving of udon noodles and let the flavours simmer for some time.
Place the sheet of fried bean curd and slices of kamaboko into the sauce pan and simmer.
Prepare the mochi rice cake according to your preference. You can either grill it in the oven or microwave it to make it nice and fluffy.
Place the ingredients with the soup in a noodle bowl and layer the fried bean curd, spinach and kamaboko on top if you can for a great presentation.
Top with the mochi and enjoy.