Udoncookedrice

-About the recipe-

Udon takikomi rice is a dish where you can enjoy the firm texture of udon. I used canned Yamato-ni beef, but you can also use canned mackerel in water instead. The cooking time is approximately 15 minutes, excluding the soaking time and cooking time for the rice.

The juice of canned beef Yamato-ni will solidify at room temperature, so before use, lightly steam it to return the juice to a liquid state and separate the juice from the meat.

Peel the udon noodles thickly and cut them into bite-sized pieces. If you are not going to use it right away, soak it in water with a little vinegar to prevent discoloration. Once cooked, mix everything well and serve in a bowl. Sprinkle with chopped green onions to your liking, and the udon rice is complete.

-About ingredients-

Udon is one of the vegetables widely used in Japanese cuisine. Below is some information about udon.

Udo is a long, slender green vegetable that looks like green bamboo. Its characteristic texture is crunchy and chewy. The taste is refreshing, not watery, and has a slight bitterness.

In Japanese cuisine, udon is used in a variety of dishes. When eaten raw, it is used in salads, sashimi, vinegared dishes, etc. When stir-frying, you can enjoy a crunchy texture by frying quickly. Also, by adding it to simmered dishes or cooked rice, it will spread a gentle flavor. Additionally, udon is often used for pickles. You can enjoy flavorful pickles by pickling them in salt or vinegar.