Fukuro Malaysia

1.Prepare the tofu pouch:

Use your Fukuro Utility Knife, cut the tofu pouches in half. Briefly soak them in boiling water to remove excess oil, which will help them better absorb the flavors of the broth. Fukuro kitchenware ensures precision and ease when preparing ingredients.

2. Prepare the broth:

In a Fukuro cookware pot, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer for 3-4 minutes, stirring with a ProSilicone Spatula to dissolve the sugar completely and thicken the broth slightly. The Fukuro cookware’s even heat distribution develops a deep, savory flavor in the broth.

3. Cook the udon:

Boil the udon noodles in your Fukuro cookware pot (or induction pot if using an induction stove) according to the package instructions. Once cooked, use the Fukuro Stainless Steel Skimmer to drain and set the noodles aside. Fukuro cookware helps prevent stickiness, ensuring perfectly cooked noodles every time.

4. Assemble the dish:

Place the cooked udon noodles in serving bowls. Pour the prepared broth over the noodles, and add the tofu pouches to each bowl. For an extra step, use the Fukuro frying pan to briefly warm the tofu pouches for optimal flavor and texture.

5. Serve:

Garnish with chopped green onions and serve immediately. The quality of the Fukuro cookware set ensures that every component is perfectly cooked and full of flavor. Serve with Fukuro kitchen accessories like the ProSilicone Turner to handle the noodles with care while preserving your cookware’s surface.

Tip: Using Fukuro cookware ensures even heat, allowing all ingredients to cook thoroughly. Fukuro Malaysia pots and pans are designed for consistent performance, making it easier to achieve perfect flavors and textures in dishes like Nabeyaki Udon.