のインスタグラム(cheeserland) - 10月7日 13時04分

Lunch today is soymilk udon, a favorite repeat at home which I think is super simple and healthy.

1. Dice chicken fillet (optional: marinate overnight with 塩麹shiokoji), coat it lightly with corn starch.
2. Boil 300ml water in a pot with a pack of dashi (or you can use chicken stock) with chopped negi (leek). Add chicken slices.
3. Remove dashi pack once chicken is cooked and turn to low heat then add 300ml of soy milk without reaching boiling point (to keep the texture smooth and milky). Serve with udon, fresh negi, sesame seed and blanched beansprout. I add 辣油 (chili oil) for adult version.
#lazymamacookinghack #豆乳うどん

[BIHAKUEN]UVシールド(UVShield)

>> 飲む日焼け止め！「UVシールド」を購入する