Udon noodles in soup (Ankake Udon) – Japanese cuisine recipe, soup keeps warm for a long time due to cornmeal.
Recipes with Katsuobushi
Katsuobushi (Japanese: 鰹節) is stewed, smoked and fermented skipjack tuna. The fish is decapitated, gutted and milled, the fatty belly, which is difficult to preserve, is cut off. Then the fillets are placed in a basket and boiled at a temperature just below boiling for an hour to an hour and a half, depending on their size. Traditionally, pieces of katsuobushi were planed as needed using a wooden planer-like tool called katsuobushi kezuriki.