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How to boil Tanimura udon

Cold Kijyoyu udon (normal Tanimura udon)

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  1. Keep the udon in the freezer when not in use. It stays in the ideal condition for a month, but recommended to consume it in 2 weeks maximum. Please do not put udon on top of the other udon to avoid changing the shape and texture of the udon at the bottom with the weight of the top one.
  2. Prepare boiling water in the pot. Use the pot with largest capacity and fill water up to 80 percent of the pot because preparing a plenty of boiling water always make a better condition for the udon to boil well. 10 times the weight of udon is ideal for the amount of boiling water. Please keep the water boiling for 3 minutes to purify the water. Keep it over the high flame throughout the whole process. When the water is boiling over, please adjust the flame to lower level. Pouring cold water into the pot is not recommended.
  3. Put 2g-3g of vinegar into the boiling water to adjust pH of the water. Therefore the boiling water is now adjusted to proper level to boil udon and the texture of udon becomes smoother.
  4. Take out udon from cling wrap and throw it into boiling water. Throw it in as it is even when it’s frozen. Loosen it in the boiling water with chopsticks. Wait for a minute or two and loosen it when the udon is frozen.
  5. Boil it for 10 minutes in the boiling water. 
  6. Take out udon from the pot and clean it with cold water in the strainer and bowl to get rid of the stickiness and cool it.
  7. There are many other ways, but hold the tip of the noodle bunch and place it into your bowl as drawing a circle.
  8. Please have some toppings and say sauce or mentsuyu. Enjoy the real udon!!!
 
*If you would like to have hot udon, I would recommend to take out the udon after boiling for  9 minutes. 1 or 2 minutes earlier than the time for cold one. Place it into your bowl directly without cooling it with cold water. Having hot udon simply with soy sauce or mentsuyu is called Kamaage Udon. Placing an egg on top of the hot udon with soy sauce or mentsuyu is called Kamatama Udon. Adding a slice of butter on Kamatama is called Kamatama butter udon.

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Kamatama Udon                                                  Kamatama butter udon