Seaweed Stir-fried Udon

The only place for this aged, rich-pressed soy sauce is with seaweed and udon!! It did a great job today too😳✨
The savory soy sauce coats the crackling, stir-fried seaweed.
The udon is evenly coated and slides down the throat without hesitation. The savory soy sauce felt at the back of the throat is pure pleasure. Slurp. Gulp(⁠ ⁠˘⁠ ⁠³⁠˘⁠)⁠♥ Ahhh♥

〚Ingredients〛(Serves 2)
Boiled udon: 2 servings (160g)
Fresh seaweed: 100g → cut into bite-sized pieces
Ginger: 3g → julienned with skin on
Soy sauce: 2 tablespoons
Julienned yuzu: a little (optional)
Oil: 2 tablespoons

❖ If using rehydrated dried seaweed, be careful as it will splatter oil significantly.
　Please be careful.

〚Instructions〛
① Heat oil in a frying pan and add the ginger.
　Once the aroma has infused the oil, add the seaweed all at once and stir-fry.
② Add the soy sauce and continue to stir-fry.
③ Toss the boiled udon into ② and it's done!
　Serve in a bowl and sprinkle with yuzu.

🌱🌱🌱🌱🌱🌱🌱🌱🌱🌷🌱🌱🌱🌱🌱🌱🌱🌱🌱

This is a recipe that lets you eat plenty of seaweed(๑•̀ㅂ•́)و✧
Even just the "Stir-fried Seaweed with Soy Sauce" stage makes for a delicious side dish for rice.
Seaweed is a treasure trove of calcium and natural alkaline minerals. It is also said to have the power to protect the body from radiation and chemical substances.
A treasure ingredient we often overlook: "Seaweed".

Ayumi☽

🍓🍓🍓🍓🍓🍓🍓🍓🍓🐰🍓🍓🍓🍓🍓🍓🍓🍓🍓

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🍓The Mogu-Poko Diary is a record of the daily life of Ayumi, who practicesMirai Shoku Tsubu-Tsubu
originated by Yumiko Otani😃　I write these articles freely, referencing her books and theories.
　

Ayumi☽