Oct 03, 2019 22:00:00

I have eaten `` Sichuan style maple udon '' which realized `` Carbohydrate × Carbohydrate '' by placing mapo on udon with Hanamaru Udon

Contrary to the “sugar off” trend, we have started offering “ Shikawa-style Udon ”, a double carbohydrate called “Hanamaru Udon Udon & Mapo”. Along with the “ Ankake Fair ” menu released on the same day, I enjoyed carbohydrates to my heart's content.

W carbohydrates! ! Miracle collaboration of “noodle” and “rice”! ! 'Sichuan-style Maya Udon' will be on sale from Tuesday, October 1 | Hanamaru Udon

https://www.hanamaruudon.com/news/2019.html#news22

Poka Poka “Ankake Fair” will be on sale from Tuesday, October 1 | Hanamaru Udon
https://www.hanamaruudon.com/news/2019.html#news21

Arrived at Hanamaru Udon.

There was a banner at the store that advertised the Ankake Fair.

This is ' Shikawa-style Maya Udon '. The size can be selected from small (590 yen excluding tax), medium (690 yen excluding tax), and large (790 yen excluding tax). I ordered the inside this time.

“Sichuan style maple udon” is a menu of “Carbohydrate x Carbohydrate” with rice on top of hot udon, then mapo tofu, and udon and rice.

First of all, when you eat it from the maple part of rice and mapo tofu, the sweetness and richness of peanut bean plate soy, an aged bean plate soy sauce of Sichuan, is added to the umami of minced meat and the spiciness of the groom This is Maya.

When you eat with udon, udon eats with chopsticks, and maki that you want to eat with a spoon rather than chopsticks is not compatible with the tableware. The taste of mapo tofu, which had been established as a single item, was slightly diluted when combined with udon. Since it is a dish that has the independent presence of “Maki” and “Maya Udon” in one dish, it seems to be good to eat separately and enjoy two flavors.

The “Ankake Fair” started on the same day as “Shikawa-style Maki Udon”, and three hot udon noodles from “Menta Nama-tamago Ankake”, “Ginger-Tamako Ankake”, and “Sichuan-Kaze Maki Udon”. “Sichuan-style Maya Ankake Udon” has been

reviewed in 2018. `` Menta ginger egg egg ankake '' and `` ginger egg egg ankake '' were also reviewed in 2015, but since the manufacturing method changed in 2018, this time `` Menta ginger egg egg ankake '' `` Ginger egg egg ankake '' Ordered.

“ Menta Nama Tamago Ankake ” is a menu with ginger and menta topped with fluffy egg sauce. The size can be selected from small (460 yen tax-excluded), medium (560 yen tax-excluded), and large (660 yen tax-excluded).

Contains almost the same amount of paste-like ginger and mentaiko.

When you eat it, the ginger's claims are stronger than the rich taste of spicy mentaiko. Udon is a little softer while leaving a firmness, and is excellent over the throat.

The egg flavor that exudes the taste of the egg is mellow and the flavor of the dashi is gentle.

“ Ginger Tamago Ankake ” is a simple menu with ginger topped with ginger. There are three sizes, small (490 yen tax not included), medium (490 yen tax not included), and large (590 yen tax not included).

If you eat it with a slightly soft udon noodles, you can eat it as if you were drinking it because of the good throat. If you don't like ginger, you might want to leave it before eating. If you want to fully enjoy the taste of ankake, we recommend “Ginger Tamago Ankake”.

Three types of “Shikawa-style maple udon” and “Ankake Fair” udon are available from October 1st to the end of November 2019.