How to Make Seafood Udon?

Fast and simple seafood udon is made with chewy Japanese udon noodles, prawns, squids, scallops, and fiery sweet sautéed food sauce. Ideal for fast lunches or occupied weeknight suppers. Prepared quickly! Quicker and more delectable than requesting action items!

Seafood Udon Fixings

- 4 parcels single serve udon noodles

- 1 kg shellfishes

- 250g salmon, cut into 1-inch solid shapes

- 12 computers shrimps, stripped and deveined

- 300 g scallops

- 3 cups water

- 3 cups dashi stock

- 2 tbsp purpose

- 2 tbsp mirin

- Nori sheets, destroyed

- Heaps of spring onions, cleaved

- Bean stew pieces

- Ocean salt

- Newly dark ground pepper

Seafood Udon Guidelines

Cook udon noodles as indicated by guidelines then, at that point, put them away.

In a pot add the water and dashi stock, and heat it to the point of boiling.

While the stock is bubbling add mussels, when they open eliminate them with an opened spoon then, at that point, put them away.

Add the shrimp, salmon, and scallops into the bubbling stock then eliminate them utilizing an opened spoon once cooked. This will require a couple of moments.

Add the purpose and mirin then stew for 3 minutes. Season with ocean salt and newly ground dark pepper.

Place cooked udon noodles in the lower part of a soup bowl then, at that point, place the cooked fish and a modest bunch of spring onions on top. Pour bubbling stock then, at that point, present with stew chips and destroyed nori sheets.

Seafood Udon Benefits

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