1.0Marc Winerhttps://marcwiner.com/tr/Marc Winerhttps://marcwiner.com/tr/author/admin2823/Otantik Miso nikomi udonrich600338<blockquote class="wp-embedded-content" data-secret="cpPqvu7qqc"><a href="https://marcwiner.com/tr/miso-nikomi-udon/">Otantik Miso nikomi udon</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/tr/miso-nikomi-udon/embed/#?secret=cpPqvu7qqc" width="600" height="338" title="“Otantik Miso nikomi udon” — Marc Winer" data-secret="cpPqvu7qqc" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/09/Miso-nikomi-udon-en-tete-750x422.jpg600338Otantik miso nikomi udon, geniş eriştelerin tavuk, shiitake mantarı ve miso-dashi suyunda piştiği Japon tencere yemeğidir.https://marcwiner.com/tr/miso-nikomi-udon/trOtantik Miso nikomi udonJaponAna Yemek120101302porsiyon100 g yüksek proteinli un (t65)100 g çok amaçlı un (T55)80 ml su3 yemek kaşığı karabuğday unu (tezgahı unlamak için, veya çok amaçlı un)200 g tavuk but eti0.5 Japon pırasası0.5 yaprak aburaage (kızarmış tofu)2 kurutulmuş shiitake mantarı2 yumurta4 dilim kamaboko (Japon surimisi)800 ml dashi (kombu, katsuobushi ve kurutulmuş shiitake ile veya toz dashi kullanılarak hazırlanmış)3 yemek kaşığı kırmızı miso1 yemek kaşığı beyaz miso5 yemek kaşığı mirin20https://marcwiner.com/wp-content/uploads/2026/09/Miso-nikomi-udon-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400