関西なのか京都なのか僕の家族なのか解りませんが、うどんに「お」を付けるんです!なんでですかね・・・「お納豆」とは言わないのに「お豆腐」とか「お大根」とかは言います。「ごぼうさん」とかもそうなんですけどね・・・。とにかく今日のランチはうどんにしました。冷凍のうどんをストックしている家庭は多いと思いますが、実は我が家もそうなんです。でも今回は両親が送ってくれた極細うどんを使いたかったと言うのと、かぼちゃの天ぷらの安売りを冷凍していたと言うのと、梅雨に入って肌寒い日々が続いたのでちょっと温かいものが食べたかったと言うのもあって作ってみました。まぁ普通のうどんなんですがね・・・。わかめ、人参、ネギ、揚げ玉を足して美味しいランチにしました。
"Udon" is a kind of wheat based noodle that the Japanese consume quite frequently. We love it too, especially because we get to put in whatever left over veggies we have in the fridge. This time tho, we had some speciality udon that my parents sent me, so we cooked that with pumpkin tempura, wakame seaweed, spring onions, and some carrots. I don't like to deep fry things at home because I hate cleaning oil-covered kitchen and I don't like to have left over oil... So I usually buy pre-cooked tempura and freeze them until I feel the need. So I had pumpkin tempura in my freezer, and added some additional toppings like spring onions, eatable wile plants, carrots, seaweed etc...
材料 Ingredients
うどん(Udon Noodle)・・・・・・・・・・・・・・150g(my mommy sent them to me)
わかめ(Wakame Seaweed) ・・・・・・・・・・・20g ¥10($0.10)
人参(Carrot)・・・・・・・・・・・・・・・・・・1/3本(1/3)¥20($0.20)
カボチャの天婦羅(Pumpkin Tempura)・・・・・・2枚(2 pieces)¥70($0.70)
ネギ(Spring Onion)・・・・・・・・・・・・・・1/2本(1/2 piece)¥25($0.25)
山菜(Eatable Wild Plants)・・・・・・・・・・1袋(1 package)¥100($1.00)
白出汁(Concentrated Japanese Soup Stock)・100ml ¥50($0.50)
水(Water)・・・・・・・・・・・・・・・・・・・700ml
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