200 grams of udon, brewed with hot water, drained
1/2 onion, sliced long
2 cm ginger, crushed
150 grams sukiyaki
25 grams of Hioko mushrooms, pour boiling hot water, each one split second
3 tablespoons oyster sauce
2 tablespoons Japanese soy sauce
750 ml of water
3/4 teaspoon salt
3/4 teaspoon ground pepper
5 teaspoons cornstarch + 4 teaspoons water
1 egg, beaten
1 leek, cut sloping
1 tablespoon oil for sauteing
Processing Method:
- Saute onion and ginger until fragrant.
- Add sukiyaki. Stir until the color changes. Add the mushrooms. Stir until wilted.
- Add oyster sauce and Japanese soy sauce. Stir well. Pour water, salt, and pepper. Stir until boiling.
- Thicken with cornstarch. Add eggs, stirring until haired.
- Enter udon and chives. Stir well. Lift.
