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Cal Day Coffee's Udon! Half-life type!

Recipe for less than 0 yenIt's one serving, but there are two servings! 200 grams! It's 4 minutes in boiling water, but I don't want to spill for 6 minutes! Boil over low heat! Mix well while flowing water! It's troublesome to boil it down in boiling water for 2 minutes! Anyway! If it's low heat, it won't spill!

I can't follow the instructions! This is easier! Because it doesn't boil down! Adjust the time while tasting from 6 minutes as a guide!

Put DAISO's 100 yen firmly in the pack and put it in the refrigerator!

Before eating, put ice udon water in a large bowl! If you put it in, the chilled udon is complete! After that, put it in a bowl for dipping Oigatsuotsuyu concentrated 2 times or Ebara soup stock tororo udon, petit udon plus + potion, with grated radish and green onion condiments, of course grated radish is a machine! That's all!! Easy! Cheap! Delicious! But I think it's the best dish!!

6/27 Edited to

カルディの杵打ち半生うどんは、プリプリとしたコシとツルッとしたのど越しが魅力で、冷やしうどんにぴったりです。私もこのうどんを使ってよく冷やしうどんを作りますが、茹で方がポイントです。説明書通りに沸騰したお湯で4分茹でるところを、弱火で6分茹でると、ふきこぼれずにゆでムラもなく仕上がります。茹でた後は水でしっかり揉み洗いすることで、表面のぬめりがとれて、より美味しくなります。また、冷蔵庫で保存するときは、DAISOの100円の密封パックに入れると臭い移りもなく便利です。食べる前には氷水でしっかり冷やすことで、うどんの食感がぐっと引き締まって、さっぱりと食べられます。合わせるつゆも、おいがつおつゆ濃縮2倍やエバラのだし入りとろろ、プチっとうどんプラスのポーションを使うと簡単で旨味たっぷりに仕上がります。薬味は大根おろしやネギをたっぷり用意して、味を変えながら楽しむのがおすすめです。私は大根おろしを機械で大量に作って冷凍保存しています。これがあるだけでいつでもすぐにこの冷やしうどんが作れて、暑い季節にも食欲が落ちずに重宝しています。価格もお手頃でコスパが良いので、手軽に本格的な味を楽しみたい方にぜひ試してほしいレシピです。

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