石丸 讃岐うどん, 500 g
讃岐うどんの本場、香川県の老舗「石丸製麺」で作られた太うどん。もっちり、コシのある昔ながらの讃岐うどんの食感をお楽しみください。麺の太さは2.85mm、ゆで時間は13分が目安です。
ITEM ID: #5732
讃岐うどんの本場、香川県の老舗「石丸製麺」で作られた太うどん。もっちり、コシのある昔ながらの讃岐うどんの食感をお楽しみください。麺の太さは2.85mm、ゆで時間は13分が目安です。
ITEM ID: #5732
In terms of the recipe, udon noodles are about as basic as they come, made from nothing but wheat flour and a little salt for seasoning. As such, udon is an ideal noodle to use not only with Japanese noodle-based dishes, but with other cuisines as well.
Cook dried udon noodles in a similar way to spaghetti.
• Add the udon noodles to a pot of boiling water (approximately 1L per 100g)
• Allow to cook for approximately 13 minutes or until soft, stirring constantly to prevent sticking.
• Remove using a strainer and rinse under running water for 2 minutes. Drain well.
• To serve cold, place cooled noodles in a bowl or bamboo mat. To serve hot, parboil the drained noodles for a few seconds before putting it in a bowl with hot soup or any other hot dish.