hello its kinoshita yuka (eng subs by ~aphexx~)(change font size color and transparency via options menu) so, today! tadaa a viewer sent me a whole bunch of these mizusawa udon... i'll eat 10 portions today if i recall this particular udon comes from the gunma areai've been to that area on a trip this mizusawa udon is strictly made only with flour salt and mizusawa's water and absolutely no additives whatsoever~that's awsome, good for them~
easy 5.2 diet, oh and guys, check this out will ya, its got a little heartshaped kamaboko (fish cakes) in it as well so kawaii alrighty lets see how its made here we've got the mizusawa udon firstly boil the noodles my pot is too tiny for this kind of stuff~
boil the noodles till they get somewhat clear and the right toothsome feel once its boiled immediately put it in soup the heartshaped fish cakes are so kawaii i've also prepped all these tempura to top it with wow so much.... did i overdo it here? and then top it with onion and shredded seaweed tadaa its done it looks so delish with all these toppings lets see how much it weights...w/o the bowl its 4.3kg itadakimasu its been a hot minute since i last had udon so much tempura in the way.... they're hiding the noodles ~yeah... and it was me that put all the tempura there~
k, they look so delish the noodles have a bit of a toothsome feel to them they're slightly salty but so slick and delish tasting udon are so wonderful i'll now try one of the tempura the tempura has soaked up the soup making it taste so delish the shrimp inside is so womderful as well and here's a 'kake age' (mixed tempura) i love how sweet these kake age are due to the onions that are in them one of the best things about udon is that you can add any sort of toppings to them
my fav's would have to be these kake age and shrimp tempuras finally i've uncovered one of the hearts while eating it makes me so happy to find them hey wait a minute... these aren't fish cakes are they? the must have made them out of the samestuff that they made the noodles out of the tempura has soaked up so much of the soup they're so delish they're so soft and floppy but but that's another thing i love about them the soup is so refreshing this light soy sauce is so delish tasting last heart
hey wait a minute.... there was still onemore heart in here.... oooh its so slippery there was still another...they're so easy to cover up and get lost hearts: if you keep looking out for themyou'll eventually find your one last bit of soup all donegochisosamadeshita these mizusawa udon were so delish the noodles were so slick and without any additives they were so natural tasting and yummy it was also covered in all sorts of yummy tempura which was wonderful as well i did feel like i goofed when making this however...when boiling noodles you've got to boil
it in plenty of hot water i did have a big pot of boiling water standing by but we're dealing with such huge amounts of noodles... maybe i should have limited it to 8 servings... either that or a way bigger pot was necessary that pot is at my very limits though... i can barely manage to lift it up to pour out the water i barely manage lifting it with both my arms well..... ~i'll just keep on trying my hardest~ the viewer sent me so many of these mizusawa udons that i'll do a better job when making my next batch of udon noodles special thanks to the viewer who sent me these these mizusawa udon were so delish won't you all give them a try as well?
and as always thanks for watching and if you likedthis video please hit the like and subscribe buttons bai bai
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