★School Lunch★ Sara Udon with Wood Ear Mushrooms

Name: ★School Lunch★ Sara Udon with Wood Ear Mushrooms
Yield: Serves 4 servings
Ingredients: 4 servings (about 1.4 oz/40g each) crispy fried noodles for sara udon; 1 teaspoon oil; 1 pinch grated garlic; 1 pinch grated ginger; 1.5 oz (40 g) carrot; 2.75 oz (80 g) onion; 2.75 oz (80 g) thinly sliced pork; 0.1 oz (3 g) dried shiitake mushrooms; 2.75 oz (80 g) bean sprouts; 4.25 oz (120 g) cabbage; 0.1 oz (3 g) dried wood ear mushrooms; 1 oz (30 g) kamaboko (fish cake); 3.5 oz (100 g) canned quail eggs; 2 oz (60 g) komatsuna (Japanese mustard spinach) or substitute with spinach; 1 cup water (240 ml); 0.35 oz (10 g) Chinese soup base (bouillon or powder); 1 teaspoon sake (or dry sherry); 2 teaspoons soy sauce; Slightly less than 1/2 teaspoon salt; 1 pinch black pepper; 2 heaping tablespoons rice flour (about 20g); 2 heaping tablespoons water (for mixing with rice flour); 1/2 teaspoon sesame oil

胎内市健康づくり課 @genki_tainai

This menu was served as a local Nagasaki dish during School Lunch Week. It uses wood ear mushrooms grown in Tainai City as an ingredient, and the sauce is thickened with rice flour from Tainai City.
About this recipe
The special menu for School Lunch Week was themed 'Travel Japan through School Lunch!' We wanted students to enjoy something different from the usual lunch and feel like they were taking a trip to Nagasaki.

胎内市健康づくり課 @genki_tainai

Saved

Ingredients

Serves 4 servings

4servings (about 1.4 oz/40g each) crispy fried noodles for sara udon
1 teaspoonoil
1 pinchgrated garlic
1 pinchgrated ginger
1.5 oz (40 g)carrot
2.75 oz (80 g)onion
2.75 oz (80 g)thinly sliced pork
0.1 oz (3 g)dried shiitake mushrooms
2.75 oz (80 g)bean sprouts
4.25 oz (120 g)cabbage
0.1 oz (3 g)dried wood ear mushrooms
1 oz (30 g)kamaboko (fish cake)
3.5 oz (100 g)canned quail eggs
2 oz (60 g)komatsuna (Japanese mustard spinach) or substitute with spinach
1 cupwater (240 ml)
0.35 oz (10 g)Chinese soup base (bouillon or powder)
1 teaspoonsake (or dry sherry)
2 teaspoonssoy sauce
Slightly less than 1/2 teaspoon salt
1 pinchblack pepper
2heaping tablespoons rice flour (about 20g)
2heaping tablespoons water (for mixing with rice flour)
1/2 teaspoonsesame oil

Saved

Steps

1

Cut all ingredients into bite-sized pieces.
*For safety, cut the quail eggs into safe sizes as needed.
2

Heat oil in a pan and stir-fry the ingredients that take longer to cook first. Add water and seasonings, then bring to a boil.
3

Gradually add the rice flour dissolved in water, stirring well to thicken the sauce.
4

Finish by mixing in the sesame oil.