Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, shippoku udon: a speciality of the sanuki region. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Udon, which refers to a dish with thick, white noodles, is eaten all over Japan. However, Kagawa Prefecture in the Shikoku region is famous for serving especially delicious udon. Chūgoku region and Shikoku seen from the International Space Station. Shikoku island, comprising Shikoku and its Because of wheat production, Sanuki udon (讃岐うどん) became an important part of the diet in Kagawa Prefecture (formerly Sanuki Province) in.
Shippoku Udon: A Speciality of the Sanuki Region is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Shippoku Udon: A Speciality of the Sanuki Region is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have shippoku udon: a speciality of the sanuki region using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Shippoku Udon: A Speciality of the Sanuki Region:
- Get 2 packs Udon noodles
- Prepare 750 ml Dashi stock
- Prepare 10 cm Daikon radish
- Take 1 Carrot
- Prepare 10 cm x 10 cm square Aburaage (a must)
- Get 2 1/2 tbsp Soy sauce
- Prepare 1 Green onion or scallion
- Prepare 1 Shichimi spice
Local cuisine of the Shikoku region. Sanuki Udon is characterized by its firm, chewy texture, achieved by using a specific type of wheat which was traditionally grown in Udon remains extremely popular in Kagawa Prefecture. Sanuki Udon with a dash of our special dashi broth topper with our own Sanuki blend mild beef curry. Sanuki Udon is our dashi broth, topped with fried tofu slow cooked in a sweet soy broth and topped with scallions.
Steps to make Shippoku Udon: A Speciality of the Sanuki Region:
- Finely julienne the carrot. Quarter the daikon radish and slice. Bring the dashi stock to a boil, and simmer the vegetables over medium heat for about 15 minutes until tender.
- Pour boiling water over the aburaage to get rid of the excess oil on the surface. Cut into thin strips and add the the pot with the dashi and vegetables. Simmer for another 15 minutes over medium heat.
- Add the soy sauce and adjust the seasoning. Turn off the heat, and let rest for about 2 hours.
- Boil the udon noodles and drain well.
- Transfer the udon noodles to serving bowls. Warm up the soup and ladle into the bowls. Top with green onion and it's done.
Sanuki Udon with a dash of our special dashi broth topper with our own Sanuki blend mild beef curry. Sanuki Udon is our dashi broth, topped with fried tofu slow cooked in a sweet soy broth and topped with scallions. Sanuki udon is one of the most famous varieties of udon in Japan. Originally from Kagawa Prefecture (previously known as Sanuki Prefecture) in To achieve this texture requires the use of a special kind of wheat that was originally cultivated in Kagawa/Sanuki. While still considered a Kagawa speciality.
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