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Chef’s RECIPE@ホーム

Udon with oyster soup stock

Raw Seafood (Sashimi)

Main

Beer

A full of flavor of oyster extract will make perfect soup stock for this udon recipe.

Processed seafood used

MASA

Cooking expert who has variety of specialities and loves California wines. Enjoy weekends in the professionally equipped kitchen hosting family and friends with authentic foods.

Servings
Serving 1
Cooking time
10 min
Total servings
Serving 1
Cooking time
10 min

Ingredients

Oyster
3 pieces
Green onion
1 stalk
Onion
1/4
(1) Noodle soup (2 times concentrated)
50ml
(1) Water
150ml
Udon (use "inaniwa udon" if available)
1 serving
Yuzu peel
some

Directions

  1. Boil udon and cool them in cold water.
  2. Finely slice onion and green onion.
  3. Heat all seasoning A and oyster over midium heat.
  4. Once oysters are cooked, remove them from the pan. Get rid of scum from the broth.
  5. Add onion and green onion into broth.
  6. Once cooked, put oysters and udon back into broth. Serve hot.
  7. Garnish some Yuzu peel on top if any.

Remarks

Best paring with Beer