New Discovery in Japan - KAGAWA Prefecture in SHIKOKU Region

August 3, 2015

When I try to think about Kagawa, I came up in mind to introduce about Sanuki Udon.  There are some other famour topics related to Kagawa, however, I don't think I can miss out Sanuki Udon to talk about Kagawa Prefecture, which is one of the most popular topics in Japan.

 

Today I would like to share with you as to how to make "Sanuki" Udon manually.   This recipe is to refer to "Nakno Udon School" web site,  http://www.nakanoya.net/index.html.

 

Let's enjoy to make and eat your own Sanuki Udon.

 

 

1.  To prepare the food materials

 

- wheat flour  (500g)

- clean water

- rough sault

 

Note:  The best ratio is salt (1) vs water (9 - 15), subject to seasons.

 

 

2.  To mix well wheat flour, salt and water

 

 

3.  To knead it well

 

 

 

 

 

 

 

 

 

 

 

 

 

4. To keep stepping on the materials for 5 - 7 min, after putting into a plastic bag

 

 

5.  To keep it in a square shape

 

 

6.  To put into a plastic bag and leave it for 3 hours at minimum and 1 day at best

 

 

 

 

 

 

 

 

 

 

 

 

 

7.  To store it into a fridge (4 - 5 day at maximum)

 

 

8.  To extend it into a thinner dough (3mm thickness) with a wooden rolling pin

 

 

9.  To cut into thinnest pieces of noddles with 3 - 4 mm width by a sharp knife

 

 

 

 

 

 

 

 

 

 

 

 

 

10.  To put noddles into a hot boiling water

 

 

11.  To boild noddles left with somehow slight hardness

 

 

12.  To wash noddles with clean water

 

 

 

 

 

 

 

 

 

 

 

 

 

13.  To enjoy your own made Sanuki Udon

 

- to put a raw egg or half-boild egg

- to put spring onions & dry seawed

- to put raw soy source

- to mix up all well

 

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