【ツナマヨを超えた美味しさ】“新型”肉うどんとは！？　　道場六三郎の家庭料理レシピ～#63

The dojo came up with a "new type" of meat udon. The resulting meat dip? meat sauce? – ultimately named "Niku-Nese" – is like a powerfully delicious version of tuna mayo. Its taste and texture, enjoyable for all ages, goes well not only with udon but also as a filling for rice balls. [Timetable] 01:30 Start cooking 03:45 Prepare the meat 04:45 This is where the "new" version begins 08:22 Finishing the new beef udon 10:25 Tasting [Recipe] New Beef Udon [Ingredients] ・Frozen udon noodles: 1 serving ・Beef scraps: 100g ・Noodle soup base: appropriate amount ・Mayonnaise: 50g ・Heavy cream: 50g ・Pepper: a pinch ・Parmesan cheese: a pinch ・Your favorite vegetables and dressing (We used French dressing, lettuce, tomato, onion, and cucumber) [Instructions] 1 Cook the beef in noodle soup base 2 Put the beef, mayonnaise, heavy cream, and pepper into a food processor and blend until smooth 3 Mix the prepared vegetables with your favorite dressing 4 Rinse the boiled udon noodles in mentsuyu (noodle dipping sauce). 5. Plate and sprinkle with grated cheese. [About Rokuzaburo Michiba] Born in 1931. Opened "Ginza Rokusan-tei" in 1971. Became the first "Iron Chef of Japanese Cuisine" on Fuji TV's "Iron Chef of Cooking" in 1993. Opened "Kaiseki Michiba" in 2000. Received the "Contemporary Master Craftsman" award for outstanding skills in 2005, and the Order of the Rising Sun, Gold Rays with Rosette (Fourth Class) in 2007. [About the Iron Chef's Kitchen] Rokuzaburo Michiba carefully explains recipes for home-style dishes such as "Karaage" (fried chicken), "Onigiri" (rice balls), "Hakusai Salad" (Chinese cabbage salad), "Shogayaki" (ginger pork), and "Nikujaga" (meat and potato stew). Other videos can be found at this link: https://bit.ly/39ApBcG [Ginza Rokusan-tei] For reservations and details, please see here. https://rokusantei.jp/ #Rokusaburo Michiba #Meat Udon #Udon #Tuna Mayo #Time-saving #Iron Chef