You can get it this way. Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Grab the middle of the noodles and shake them to loosen up any strings that have stuck together. Pour the broth back into the pan and add 5 tbsp of soy sauce, 2 tsp mirin and turn the heat on high. Bring a large pot of water to a boil. Becoming known as sanuki udon, the local variety is now one of japan’s top three, along with gunma. Rinse with cold water, drain, and set aside. Blanch the frozen udon noodles in boiling water for 1 minute (no need to defrost). When you pull the noodles out of the water, they should hang limp. Kagawa was originally known as sanuki, as recorded in texts dating back to the 8th century.
Blanch the frozen udon noodles in boiling water for 1 minute (no need to defrost). When the water comes to a full rolling boil, add udon noodles and cook according to the package instructions. If you use dry noodles, follow the package instructions. With 20 ingredients and 7 steps, you can cook udo in sanuki style using soft ingredients and meat. Serving it up is simple. My favorite udon is the frozen sanuki udon. To start with this unique recipe, we need to prepare a few ingredients. Make sure you gently spread the noodles evenly in the water and watch for noodles that try to stick to the bottom. Wait until it cools completely and drain. Combine all sauce ingredients in a small bowl. Sautè the garlic and onions for a few minutes, stirring occasionally.
