편스토랑 장민호 명란감자크림우동 / 편스토랑 첫승 1등 면요리

Let me introduce Jang Min-ho's recipe for pollack potato cream udon, a top noodle dish selected as a new menu released by funstaurant.
It's a perfect combination of spicy taste by adding cheongyang peppers to the savory protein salty taste that encompasses all generations!
It's a taste where the thick sauce and the chubby udon noodles are breath of fantasy and exclamation comes out automatically!


■ Ingredients of pollack potato cream udon

[Basic ingredients]

230g Udon Sari, 2 rolls of salted pollack roe, 2 potatoes, 1 Cheongyang red pepper, 200ml of whipped cream, sugar, salt, pepper, seaweed flakes



■ How to make pollack potato cream udon

1. Cut two potatoes in half.
2. Chop 1 Cheongyang chili pepper.
3. Cut one pollack in half and take out the filling, and slice the other. (for topping)
4. Boil the potatoes in boiling water for about 10 minutes. Mash the cooked potatoes with a mash.
 ※Check if the potatoes are cooked by using chopsticks. Adjust the time according to the size of the potatoes.
5. Add 200ml of whipped cream to mashed potatoes and boil over low heat.
6. Grate a lot of pepper with 1T sugar and 1/3T salt and boil until creamy.
※If it's too dry, add whipped cream little by little~)
7. When it becomes creamy, turn off the heat, add 1 row of peeled pollack and mix well.
※Adjust the amount of pollack roe according to your preference
8. Boil the udon noodles in boiling water for 2 minutes.
9. Transfer the cooked noodles to a bowl and pour the cream over the noodles.
10. Add chopped Cheongyang red pepper, a little seaweed powder, and sliced pollack roe to the pollack potato cream udon and it's done!



※ For reference, funstaurant [Episode 212] Jang Min-ho - Recipe for 'Pollared Pollack Potato Cream Udon'

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