👩🍳 Steps Peel the eggplant Use a vegetable peeler to make stripes along the eggplant’s skin—no knife needed. Microwave the eggplant Wrap it in plastic wrap and microwave at 600 W for about 3 minutes . Mix the sauce In a bowl, combine your tuna pouch (drained), mentsuyu, and 50 ml water. Cool the eggplant Leave the eggplant wrapped; rinse it under cold water to cool it down . Cook the udon Microwave the frozen udon in a microwave‑safe bowl, covered, following the directions on the pack (about 3 minutes). Chill the udon Rinse it under cold water to cool, then drain it well. Tear the eggplant Cut off the stem with kid‑safe scissors. Use hands to tear the eggplant into bite‑size pieces, and add them to the tuna‑sauce bowl. Combine & serve Mix well. Plate the cold udon noodles, pour the eggplant & tuna mixture on top, and enjoy!
1件のコメント
包丁も火も使わず、子供だけで作れる
ナスとツナの冷やしうどん☆
○材料
ナス 1本
冷凍うどん 1袋
ツナパック 1袋
めんつゆ(2倍濃縮)大さじ3
水 50ml
○作り方
①ナスの皮をピーラーでしまもように むく
②ナスをラップに包み、電子レンジ600wで3分加熱する
③ボウルに【A】を入れ混ぜる
④加熱したナスをラップのまま冷水で冷やす
⑤冷凍うどんをたいねつ容器に入れ、表記通り電子レンジで加熱する(約3分)
⑥加熱したうどんを冷水で冷やす
⑦ナスのヘタをキッチンバサミで切り落とし、手で食べやすい大きさにさき、３．のボウルに入れて混ぜる
⑧器に、うどんと７．を盛り付ける
Here’s an easy, no-knife, no-stove recipe—perfect for kids to make all by themselves! 🧒
🍆 Cold Udon with Eggplant & Tuna (Kid‑Friendly, Microwave Only!)
Ingredients (1 serving):
1 eggplant (ナス)
1 frozen udon noodle pack
1 pouch tuna
3 tbsp 2× concentrated mentsuyu (noodle sauce)
50 ml water
👩🍳 Steps
Peel the eggplant
Use a vegetable peeler to make stripes along the eggplant’s skin—no knife needed.
Microwave the eggplant
Wrap it in plastic wrap and microwave at 600 W for about 3 minutes
.
Mix the sauce
In a bowl, combine your tuna pouch (drained), mentsuyu, and 50 ml water.
Cool the eggplant
Leave the eggplant wrapped; rinse it under cold water to cool it down
.
Cook the udon
Microwave the frozen udon in a microwave‑safe bowl, covered, following the directions on the pack (about 3 minutes).
Chill the udon
Rinse it under cold water to cool, then drain it well.
Tear the eggplant
Cut off the stem with kid‑safe scissors. Use hands to tear the eggplant into bite‑size pieces, and add them to the tuna‑sauce bowl.
Combine & serve
Mix well. Plate the cold udon noodles, pour the eggplant & tuna mixture on top, and enjoy!
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