Salmon Lees Udon recipe - ingredients, nutrition and when to eat it
This warm udon is gently simmered with salmon and sake lees. The sake lees add a delicate aroma that pairs beautifully with the salmon’s rich flavor, making it…
This warm udon is gently simmered with salmon and sake lees. The sake lees add a delicate aroma that pairs beautifully with the salmon’s rich flavor, making it a satisfying meal on a chilly day.
Japanese · 25 minutes to cook
Tips: Stir the sake lees into the broth first so they dissolve evenly without lumps.
Tips: If the broth is too thick, add a little water or dashi, then adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Salmon — 100 g
- Sake lees — 25 g
- Daikon radish — 50 g
- Carrot — 25 g
- Green onion — 10 g
- Dashi broth — 350 ml
- Soy sauce — 1 tsp
- Sake — 1 Tbsp