UDON!! A hot bowl of noddles in Tokyo always hits the spot on a cold day. Instead of ramen, let's go for UDON, which is both healthier (don't eat too much tempura!) and more fun to eat. In this episode, John travels from Tokyo to Kagawa Prefecture and the Sakuki region for handmade bowls of udon noodles and soup. Let's explore the kitchen, watch them cook and serve like pros -- and of course EAT, EAT and EAT!

What makes UDON better than RAMEN"
? It's healthier. The soup is not as oily.
? The noodles are thicker.
? It's cheaper!
? Tempura!! Pick your side dishes.
? It tastes great cold (bukkake udon) perfect for summer.
? Customize it any way you like in the self-serve style.

How to Make Udon (Sanuki Style):
INGREDIENTS
?Wheat Flour / 500g
?Salt / 15g
?Water / 240cc or 1 cup (makes 3-4 Servings)

- Mix and knead the dough.
- Make a ball and roll it out and fold it several time.
- Roll it to about a 4mm thickness.
- Cut into strips of the same thinckness. It will expand in water.
- Flour the noodles and add to boiling water then lower heat for 10-15 minutes. Stir the noodles.
- Add dashi (fish stock stock), ginger and negi -- and your favorite tempura! Chikuwa is the most popular.

URL:
In Kagawa:
Miyagawa Seimensho ?????
Google Map to Miyagawa's Udon Shop: https://goo.gl/maps/hjWGVisSznN2

Udon Ippuku ?????
http://www.udon-ippuku.com/

In Tokyo:
Kagawa Ippuku ?? ??
https://tabelog.com/tokyo/A1310/A131002/13185500/

Marugame Seimen ????
http://www.marugame-sei...