I tried making ultra-wide udon with "Nasu noodles udon" that can customize udon to my favorite thickness

It is possible to customize udon to whatever you want, by cutting it in your favorite thickness, or pulling out a mold without being caught by common sense like "Udon is said to be long and thin"Udon noodle of Nasu"is. In Saitama PrefectureUltra wideAlthough I heard that there were udon noodles, I had difficulty going quite a bit, so I decided to buy Nasu udon noodles and try making them in my house.

Nasu noodles udon NASU no Maki-Udon
http://makiudon.ocnk.net/

This is Udon noodle of Nasu.


It is 400 g per one, it is roughly 3-4 servings. Raw materials are wheat flour, salt, acidulant, starch (modified starch) only.


I tried out it from the bag. Compared to the iPhone SE with a total length of 123.8 mm, it looks like this.


Viewed from the side. Because sheet udon is wrapped, you can cut it to your favorite thickness.


So, first cut it in half.


The cross section looks like this.


Since there is not an opportunity to eat udon before cut pretty much, I will try to boil the wide udon just cut by half as it is.


Boil time varies depending on the thickness of noodles, 6 to 8 minutes for 3 to 4 mm, 9 to 12 minutes for 5 mm to 10 mm, 13 minutes for 11 mm or more. So for now, set the timer to 13 minutes.


Boiled after boiling, raise it from hot water, put on a differently made udon ......


I put eggs and kamaboko on it and tried it like a shop.


As soon as I eat it, it is obviously hard to eat ... but, it has excellent daily texture and slippery which made you slippery. If the noodles are not thin, the soup will not get entangled and the taste will become thinner? I thought, but if you make sushi with a little dark eyes you never felt it was tasteful.


When viewed from the side, the thickness of noodles is about 2 - 3 mm. There are some types of strong udon in the udon, but Nasu 's udon noodles are fresh pasta or something to enjoy the mochi texture, there is also a sudden atmosphere when you eat without cutting.


Wide udon isSaitamaWhere you can not eat without going to Nakasu, you can taste even if you have udon noodles udon.


Let's cut it myself and eat it ... this time I tried cutting it, but this is quite a difficult task. It is a point to rhythmically add momentum and cut crisp, as wrapped udon collapses when slowly cutting.


By the way, as I expanded noodles, it became two udon sheets, and I could make various udon depending on the ingenuity, like cutting out like a cookie or using a pair of scissors with a scissors. Udon = You can also make udon of new type which showed creativity without being caught by the image of long and thin.


This time I tried pulling out into the shape of heart using cookie type.


Cut & put the hollow udon in hot water ......


I will loosen the rounded objects in hot water.


I tried to make curry udon for the second cup. Also heart-shaped udon topping.


When asking experienced people, "When making your own udon from flour, you can not get rid of udon when you fold and cut down what you cut," but Nasu's udon is hot water It was easy to disentangle inside and was in the shape of "udon" without problems.


I want to eat both thick noodles and fine noodles! It is also possible to correspond to the person who says, "Which thickness is the best for this soup ... ..." and experiment it to be extremely possible. I made boiled udon this time, but it seems to open a new udon world even with cooking methods such as fried and baked.


In addition, Nasu udon noodles are 700 yen including tax. Separately 216 yen is required as a shipping fee with cool flights.

NASU no Maki-Udon (Noda noodles) - NASU no Maki-Udon
http://makiudon.ocnk.net/product/2