Mie Urai Katsu Teriyaki Pigeon

Ingredients for Teriyaki Katsu Urai Noodles

• 1 piece of unraveled noodle
• 1 egg
• 1 carrot, grated
• 1 scallion
• Salt to taste
• Sufficient bread flour
• 2 tbsp flour (for dipping)
• Water to taste (to dissolve the flour)

Teriyaki Sauce Ingredients

• 4 tbsp teriyaki sauce
• 1 tbsp oyster sauce
• 2 tbsp sweet soy sauce
• 1 onion, sliced ​​2
• 2 cloves garlic, chopped
• 2 tbsp cornstarch, dissolved in a little boiled water
• 200 ml boiled water
• Salt to taste
• 1 tbsp sugar

Complementary

• Corn, shelled, boiled
• Diced carrots, boiled
• Cucumber diced

How to Make Urai Katsu Teriyaki Noodles

• A. Urai Katsu Noodles
• 1. Boil the parsley noodles until cooked, drain
• 2. In a bowl, mix well: eggs, scallions, carrots, salt and noodles
• 3. Stir-fry noodle dough not in hot oil
• 4. After the noodles are omelette, wait for it to cool then dip into the dipping mixture, then coat with breadcrumbs. Do it to the end
• 5. Fry the Katsu noodles in hot oil. Drain and set aside
• B. Teriyaki Sauce
• 1. Saute garlic until wilted then add water
• 2. Add salt, sauce mixture (teriyaki, oyster and soy sauce, mix together), sugar, mix well
• 3. Add the onions, stir briefly until the onions are wilted
• 4. Enter the dissolved cornstarch, stir well, let it boil for a while
• 5. Add pepper, mix well
• 6. Correct the taste before removing the sauce
• C. Dyes:
• 1. Mix well the flour and water
• D. Solution
• 1. Cut the Katsu noodles
• 2. Put the pieces of Katsu noodles on a serving plate, drizzle with teriyaki sauce
• 3. Complete with complementary vegetable stew
• 4. Serve

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