The Perfect Bowl of Udon - Tips for Boiling Up Bliss
There is a detailed definition of Udon in Japan, but simply say, Udon is a Japanese thick noodle made from wheat.
Famous Udon:
Sanuki (讚岐), Inaniwa (稻庭), Himi (冰見), Goto (五島), Mizusawa (水沢), Musashino (武藏野), Kishimen (きしめん), etc
Need enough water to boil up. Generally, 1 ltr water is necessary for 100g (1 serving) dried noodles, so please use a pot of sufficient size.
Put dried Udon into well boiling water. Don't stir too much. Just care sticking each other and pot bottom.
Boil up Udon. Letting it circulate in the current of boiling water.
Once boiled up, drain the hot water and soak Udon into the cold water to tighten.
At the same time, wash the Udon well to remove the slimy surface. Change the water for 3-4 times until the water becomes transparent.
Delicious Udon is ready! You can enjoy with cold dipping sauce or hot soup.
