Cooking Recipe -2(Tori Nanban Udon)
Tori Nanban Udon(Tori Nan, Kamo Nan)
-Ingredients-
*Chicken
We normally use "Momo-Niku of Oya-Dori(thigh of elder chicken) in here,
but you can use any parts of chicken, it's OK.
*Leek
I use Hoso-Negi(thin leek), also Futo(Shiro)-Negi(thick leek), Sliced Onion etc. are KO.
*Abura-Age(deep-fried bean curd)
*Lard
*Ka-Ke Udon Soup
*Boiled Udo
*Pepper
*Salt
-Cooking-
Cut leek into 3-5cm pices
Cut chicken into small pieces, sprinkle salt & pepper on chicken a litte
1, Bring the Ka-Ke Udon soup to a boil.
2, Before boiling it, add chicken.
3, Skim the foam from the surface.
4, Add Abura-Age, Leek and Lard.
5, Add pepper(most important process)
You can judge this balance by yourself, it's not a little and not too too much.
6, Ladle into Udon bowl with hot boiled Udon
with copped welsh leek
It's no thanks for Hichimi hot chili, and ginger.
Normally in Japan, the taste of "Kamo-Nan", "Tori-Nan" is quite difference between with this taste.
This is "Tori-Nan" in Sanuki taste.
Would you like try this one ?
-Ingredients-
*Chicken
We normally use "Momo-Niku of Oya-Dori(thigh of elder chicken) in here,
but you can use any parts of chicken, it's OK.
*Leek
I use Hoso-Negi(thin leek), also Futo(Shiro)-Negi(thick leek), Sliced Onion etc. are KO.
*Abura-Age(deep-fried bean curd)
*Lard
*Ka-Ke Udon Soup
*Boiled Udo
*Pepper
*Salt
-Cooking-
Cut leek into 3-5cm pices
Cut chicken into small pieces, sprinkle salt & pepper on chicken a litte
2, Before boiling it, add chicken.
3, Skim the foam from the surface.
4, Add Abura-Age, Leek and Lard.
5, Add pepper(most important process)
You can judge this balance by yourself, it's not a little and not too too much.
6, Ladle into Udon bowl with hot boiled Udon
with copped welsh leek
It's no thanks for Hichimi hot chili, and ginger.
Normally in Japan, the taste of "Kamo-Nan", "Tori-Nan" is quite difference between with this taste.
This is "Tori-Nan" in Sanuki taste.
Would you like try this one ?
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