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This time, Chef Mitsuda from Sakurae, a Japanese restaurant in Osaka awarded two Michelin stars for seven consecutive years from 2012 to 2018, introduced us to his cold and warm pork udon noodles perfect for the summer.
– Ingredients:
60g Inaniwa udon noodles
60g pork, thinly sliced for shabushabu
40g onions
100ml dashi soup stock
10g sugar
30ml dark soy sauce
10g sesame paste
ground sesame seeds
myoga, chopped
ginger, chopped
scallion, chopped
seaweeds, shredded
– Sakurae
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#Udon #Noodles #ColdUdon