What is Sanuki udon made of?
Sanuki Udon is a variety of Japanese noodle, it is a white noodle made from wheat and is much thicker than ramen or soba. Sanuki Udon is particularly famous in Japan for its taste and comes from the Kagawa prefecture located on the island of Shikoku. Japanese people are often seen queuing to have a chance to try them!
What is sansai Udon?
Sansai Udon When udon is topped with wild fern and enoki mushrooms it is called sansai (mountain vegetable) udon. It is very simple in flavor, but when it is seasoned, you will be able to taste the vegetables of the mountains with the udon.
What’s the best way to make udon noodles?
Dust the potato/corn starch on top of the dough and fold the dough like an accordion. Put more potato/corn starch on top and then cut noodles into 3 mm (1/8”) thickness. Pick up some noodles and fluff the noodles to make sure the noodles are covered with the potato/corn starch to prevent from sticking to each other.
How to make udon balls with beet juice?
Combine 90 g (90 ml) water and 2 ¼ tsp. salt and mix until it’s completely dissolved. Place the flour in a large bowl and add the salted beet juice (for pink udon) or salted water (for regular udon) little by little while mixing with hands. Combine the dough until there is no dry flour left and form into a ball.
How big of a ziploc bag do you need for udon noodles?
Get a 5-gallon Ziploc bag if you are making more than 2 servings. No, those 1-gallon ones are way too small. Knead with your feet until the dough is as soft as your ear lobes. Otherwise, it’s going to be much harder to roll with your hands later if your dough is not soft enough.
How to make udon with dried konbu kelp?
Put the water in a large pot. Take out two pieces of dried konbu kelp. Take a paper towel or cloth to wipe some of the excess residue on the konbu. Drop it into the pot. Turn the flame to low heat and let the konbu sit in the water for 10-15 minutes.