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Sanuki Udon with Sotangomi
Sanuki (Kagawa Prefecture) — Mother recipe · en it
Sanuki udon with a crispy yet flexible texture, served with a robust broth and a sotangomi twist.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400g of Sanuki udon
- 200ml of vegetable broth
- 100ml of chicken broth
- 2 onions
- 1 tablespoon of soybean oil
- 1 tablespoon of soy sauce
- 1 tablespoon of shoyu sauce
- 1 tablespoon of sotangomi
- 1 red onion
- 200g of choice vegetables (zucchini, carrots, pumpkin)
- salt and pepper to taste
Method
- Rinse the udon and drain well.
- In a pot, mix the vegetable broth, chicken broth, soy sauce, shoyu sauce, and sotangomi.
- In a pan, heat the soybean oil and sauté finely chopped onions.
- Add the choice vegetables and cook until they are tender.
- Add the udon and broth to the pot and cook for 5-7 minutes.
- Serve in a bowl and immediately.
- Season with salt and pepper to taste.
The story
Sanuki udon are renowned for their unique texture, typical of Kagawa Prefecture. The name comes from the use of hard wheat flour, which gives them a special consistency.
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