Okonomi Udon
Garnish with sardines and myoga ginger.
10 minutes
294kcal
1.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Fry the small sardines in cooking oil until crispy. Place on a paper towel and remove oil.
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Finely chop the green perilla leaves and mix well with soy sauce.
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Cut the myoga into small, bite-size pieces, sprinkle on salt and massage. Rinse and dry well. Mix with sake and sugar.
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Finely chop the sakura shrimp and mix with the white sesame seeds.
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Boil the udon noodles, rinse under cold water and drain well. Mix together 1 cup of water and the tsuyu together.
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Pile (5) in a bowl, pour on the tusyu and garnish with the condiments from (1)-(4).
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