About the Dish
I want to complete and be satisfied with one dish today. If possible, I don’t want to use a knife too much, that kind of day. If you put various kimchi and condiments on the udon, it will look and feel great, and it will be very satisfying to eat!
Ingredients
- 150g Lamb cut off
- 2 balls Udon
- 2tbsp Sake
- 2tsp Soy sauce
- 2tsp Tenmenjang
- 50g Kimchi
- 1/2 pack Kaiware radish
- 1 sheet Toasted seaweed
- 1tbspChopped cashew nuts
- 1 piece Myoga
- 20g Green onion
Sauce
- 5tbsp Soy milk
- 4tbsp Mentsuyu (diluted 3 times)
- 1tbsp Vinegar
- 1tbsp Ground sesame
Directions
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1
Season the lamb with sake and soy sauce.
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2
Mix all the ingredients for the sauce.
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3
Boil udon noodles and soak in cold water.
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4
Bake lamb in a frying pan and add Tenmenjang.
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5
Place the udon noodles, warm lamb meat, and ingredients on each dish.
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6
Complete with sauce.
