【讃岐うどん】体の芯からポカポカ温まる郷土料理「しっぽくうどん」の簡単レシピ【香川県】

tofu

🥗Healthier: edamame

💰Cheaper: cottage cheese

Edamame provides plant protein while being lower in calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a cost-effective protein alternative.

dashi broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using seasoned water can reduce costs while still adding flavor.

mirin

🥗Healthier: rice vinegar

💰Cheaper: sugar water

Sugar water mimics sweetness at a lower cost.

In a pot, add water and a dashi pack and bring to a boil. Once boiling, reduce to medium heat and simmer for 5 minutes (remove the dashi pack after simmering).

Blanch the aburaage in hot water, cut it in half, and then cut into 8 pieces.

Peel the daikon and carrot, and cut into 4-5mm thick half-moon slices.

Cut the satoimo into bite-sized pieces, and slice the shiitake mushroom caps and stems thinly.

Chop the green onions into small pieces for garnish.

Cut the gobo into 2-3cm long pieces, soak in water, and rinse 3 times to remove bitterness.

Cut the pork belly into 3cm wide pieces.

Add all the cut ingredients to the pot from step 1 and bring to a boil.

Once boiling, skim off any foam, then add soy sauce, mirin, and salt, and simmer for about 10 minutes on low heat.

In a separate pot, boil water and cook the udon according to the package instructions (about 1-2 minutes).

Once the udon is cooked, drain it in a colander (add a little hot water to the serving bowl to warm it up).

Add dashi soy sauce to the broth from step 9 to adjust the flavor.

Discard the hot water from the serving bowl, place the udon in the bowl, and pour the broth over it.

Finally, sprinkle the chopped green onions on top to finish (shichimi togarashi can be added to taste).

Cooking Techniques

Spice Level:

Dietary

Allergens