Udon
a massa caseira, o naruto, as carnes e o caldo são feitos pela chef mity, acompanhado de ovo e cebolinha. (lombo cozido, lombo empanado, carne empanada e tempurá de verduras). o caldo do udon é a base de algas marinhas e shitake, o macarrão não contém ovos.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Mity Sushi
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Udon noodles have a long history in Japan, believed to have been introduced from China during the Nara period (710-794 AD). Initially, they were likely consumed by the upper classes and used in religious ceremonies. Over time, udon became more widely available and diversified into regional variations.
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Udon is a staple in Japanese cuisine and is often enjoyed as a quick and comforting meal. It reflects the Japanese values of simplicity, attention to detail, and appreciation for fresh, high-quality ingredients.
Regional Variations
Different regions of Japan have their own unique styles of udon. For example, Sanuki udon from Kagawa Prefecture is known for its firm and chewy texture, while Inaniwa udon from Akita Prefecture is thin and delicate.
Seasonal Ingredients
Udon dishes often incorporate seasonal ingredients, reflecting the Japanese appreciation for the changing seasons. For example, hot udon soups are popular during the winter months, while cold udon dishes are enjoyed in the summer.
Slurping Etiquette
Slurping udon (and other noodle dishes) is considered acceptable and even encouraged in Japan. It is believed to enhance the flavor and also indicates enjoyment of the meal.
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Chef Mity's Udon is a symphony of umami-rich broth, savory meats, and textures ranging from the chewy noodles to crispy tempura.
The dish features a delicate broth made from kombu (kelp) and shiitake mushrooms, creating a deep umami base. The handmade udon noodles, crafted without eggs, offer a satisfying chewiness. Slices of cooked pork loin provide a tender savory element, contrasting with the crispy textures of breaded pork loin, breaded beef, and vegetable tempura. The addition of naruto (fish cake), egg, and scallions contributes further layers of flavor and visual appeal.
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Enjoy the Broth
Take time to appreciate the umami-rich broth. Sip it slowly to savor the flavors of the kombu and shiitake mushrooms.
Mix and Match
Experiment with combining different elements of the dish. Try dipping the tempura into the broth or mixing the egg yolk into the noodles for added richness.
Eat it Fresh
Udon is best enjoyed fresh, so consume it as soon as possible after it is served.
Add Condiments (Optional)
Although Chef Mity's Udon is delicious as is, you can add condiments like shichimi togarashi (Japanese seven-spice blend) for a touch of heat.
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