Cookbook Recipe & Review Of A Cook's Journey To Japan

4 faves
More from this source
The Kitchn

Comments

Add a comment

Ingredients

4 oz (125 g) dried udon noodles

MEATBALLS

1/2 lb (500 g) ground chicken

1 teaspoon salt

3/4 teaspoon shichimi togarashi or 1/4 teaspoon ground red pepper (cayenne), or to taste

SOUP

8 cups (2 liters) water

1 cup (100 g) shaved burdock (about 1 whole) (optional)

1 cup (60 g) sliced fresh mushrooms, preferably eringi or shiitake

One 3 x 5-in (7.5 x 12.75-cm) sheet fried tofu (abura-age), rolled in paper towel to remove excess oil, thinly sliced

1/2 cup (40 g) thinly sliced leek

1/4 cup (65 ml) soy sauce

You might also like

Lentils With Broiled Eggplant Cookbook Revie...
The Kitchn
Gluten-Free Strawberry Cupcakes Cookbook Rev...
The Kitchn
Michel Richard's Extremely Chocolaty Chip Cooki...
The Kitchn
Cookbook Review & Recipe From Flour: Recipes Fr...
The Kitchn
Cookbook Review &Amp Recipe From Momofuku Milk...
The Kitchn
Cookbook Review And Recipe From Barefoot Contes...
The Kitchn
Cookbook Review + Recipe From Paletas: Authenti...
The Kitchn
Cucumber And Mint Spiced Lamb Salad Cookbook...
The Kitchn
Cookbook Review + Recipe From River Cottage Eve...
The Kitchn
Cookbook Review & Recipe From Off The Menu By M...
The Kitchn