Description
This version is Udon noodles with deep fried tofu (aburaage)
sukker og små stykker riskager
and not too sweet
You can make it in all sorts of versions
Shio-konbu - tørret tang med salt - 47 gr ゴマ This version is Udon noodlesShio konbu has a wealth of uses as a spice in Japanese cooking. It can be sprinkled on top of rice, put in onigiri, mixed in ochazuke (spice mixture for rice), used as a spice for pickling, eaten on fried meat, pasta dishes, and much more. Country of origin: Japan
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