Fresh Sanuki Udon 讚岐生烏龍麵

讃岐生うどん

Fresh Sanuki udon is a thick, chewy udon noodle originating from Kagawa Prefecture, Japan. It’s well-known for its firm yet smooth texture, achieved through a special kneading process and the use of high-quality wheat flour. Sanuki udon is often served in various styles, such as kake udon (hot broth), bukkake udon (cold with a dashi-based sauce), and kamatama udon (with raw egg and soy sauce).

Sift off any excess flour from the udon noodles. Loosen them and add to at least 2 liters of boiling water. Boil for 12–13 minutes, stirring occasionally, until they reach your desired firmness. 

新鮮的讃岐烏龍麵是一種來自日本香川縣的厚實且有嚼勁的烏龍麵。它以 Q 彈滑順 的口感聞名，這種獨特的口感來自特殊的揉製工法與高品質小麥粉的使用。讃岐烏龍麵的吃法多樣，常見的有 かけうどん（Kake Udon）（熱湯烏龍麵）、ぶっかけうどん（Bukkake Udon）（搭配柴魚醬汁的冷麵）、以及 釜玉うどん（Kamatama Udon）（拌入生蛋與醬油）。

將烏龍麵上的多餘粉末篩掉。輕輕撥散麵條後，放入至少 2 公升的沸水中煮沸。煮約 12 至 13 分鐘，並不時攪拌，直到達到您想要的口感。