先日チャレンジした関西風お汁でうどんを作りました。
別に国産にこだわりもないですし、オーガニックとかも好きではないんですけど、この茹でうどんは保存料の酸味料が使われてなかったのでこれにしました。スーパーで売っている茹で麺のあの酸味料の風味が好きじゃないんですよね。
I cooked udon noodles with Kansai style soup by the recipe I tried before. I bought BIO-RAL boiled udon noodles that is produced by domestic wheat harvested in Iwate. I don't prefer organic foods so much but this udon noodles doesn't contain any acid as a preservative. I don't like the flavor of acid in noodles that is selling at supermarkets, that's why I bought this.
前と同様に昆布と煮干しで出汁を取ります。で、前回より砂糖を減らして調味しました。
I cooked the soup by dried kelp and dried small sardine following the soup recipe of Kansai style. I seasoned the soup by a tsp of sugar, a little amount of sweet sake, 30mL of Higashimaru brand soy sauce, and appropriate amount of salt. I reduced the amount of sugar, that was the point this time.
天かす乗せのきつねうどん
うんうん、美味い。まさに関西風。でももう少しお汁に酸味が欲しいんですよね。どうやったら酸味が出るんだろう？
I cooked kitsune udon noodles and put tenkasu(fried small flour balls) onto it. It was very good and I cooked the soup well as Kansai style taste. However, I would like to cook udon soup with slight sourness. How can I cook?
うどんリフトは難しい💦
It is difficult to lift udon noodles beautifully.
良い一日を。
Thank you for reading. Have a nice day.