Mulukhiya Chilled Udon with Tempura Crumbs
Mulukhiya Chilled Udon with Tempura Crumbs

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, mulukhiya chilled udon with tempura crumbs. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Mulukhiya Chilled Udon with Tempura Crumbs. I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave.

Mulukhiya Chilled Udon with Tempura Crumbs is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Mulukhiya Chilled Udon with Tempura Crumbs is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have mulukhiya chilled udon with tempura crumbs using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mulukhiya Chilled Udon with Tempura Crumbs:
  1. Get 1 portion Frozen udon noodles
  2. Make ready 1 Mulukhiya
  3. Prepare 1 Tempura crumbs
  4. Make ready 1 Dashi soy sauce
  5. Prepare 1 Bonito flakes
  6. Make ready 1 Grated ginger
  7. Take 1 optional Soft-set egg

It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Cook Udon according to the package. Wash in running cold water, strain well, and keep refrigerated.

Instructions to make Mulukhiya Chilled Udon with Tempura Crumbs:
  1. Put the frozen udon noodles in boiling water and boil for about 1 minute. Drain and rinse in cold water.
  2. Serve the udon in a bowl and top with the mulukhiya leaves, tempura crumbs, and ginger. Sprinkle on some bonito flakes. Pour the dashi soy sauce over top.
  3. Udon Straight from the Pot. Soumen Noodle Sauce. This sauce is convenient to have on hand. - - https://cookpad.com/us/recipes/146214-soba-dipping-sauce-concentrate - https://cookpad.com/us/recipes/146062-basic-kamatama-udon
  4. Pan-fried Udon. - - https://cookpad.com/us/recipes/153383-simple-stir-fried-udon-noodles-with-spring-cabbage

Cook Udon according to the package. Wash in running cold water, strain well, and keep refrigerated. Mix Mentsuyu and cold water in a bowl and set aside. Over the weekend I found myself at a Japanese grocery store food court, standing in line at a noodle stall that makes fresh udon before your eyes. Even though it's the dead of winter here in Chicago, I opted for a bowl of cold udon noodles, nestled in a cool soy base with a runny poached egg atop.

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