Osaka specialty Kasaga Kasu udon [2 servings]

● Once eaten, it is addictive. ● Kasu -udon of Osaka's specialty Kasuya at home! Do you know the "Kasu Udon" specialty of Osaka's soul food Osaka? Once you eat authentic kasu udon in Osaka, you will be captivated by its deliciousness! Kasu -udon's "kasu" is a crispy fried cow hormone (intestine) until the fat is removed. It is known as "oil cake", and is originally a residue that is used to heat hormone (intestine) and extracts edible oils and oils, so after removing oil. That's why it is called "oil cake". In the first place, "oil slack" is a local dish that has been eaten in the Minami Kawai region in Osaka for a long time. In the past, it was a rarely used ingredient, but now it is a very popular ingredient among women who are collagen and tappuri as well as high -protein low -fat bonuses. Outside of "oil cake", it is a magical ingredient that suits any dish where only the taste remains because the texture and fat are removed during the crispness. "Kasu -udon" is a simple dish that wants to put such "oil slack" in udon. However, the taste is surprisingly delicious but simple! The flavor of crisp oil fake and dashi blends into the dashi, but also sucks the dashi, and the outside is crisp and the texture is irresistible. If you have never eaten this acclaimed Osaka specialty "Kasu Udon", please take this opportunity! If you can eat it, you will definitely understand the meaning of the amazing taste even though it is simple in "Kasu udon"! Raw ingredients and ingredientsFlour flour salt/soupsoy sauce (main brew) Sugar salt rice fermented seasoning kelp extract mixture (bonito mixed) and bonito mixture mixture (mixed wow) yeast extract seasoning (amino acids, etc.) Alcohol (containing wheat soybeans in part of the raw material)/AbasusuCow Color Color (from the United States)/InspectorYuzu epidermis