做法
- 把25克盐溶解在240毫升水中。倒入面粉,用筷子搅拌至絮状。用手掌根揉十分钟——面团会从黏湿粗糙变得光滑而非常硬实。
- 把面团装入塑料袋,用干净布裹起,光脚踩五分钟。这是讃岐传统手法;手工擀压折叠也行。盖好静置一小时。
- 把醒好的面团擀成5毫米厚片。撒大量面粉,像手风琴般折叠,切成5毫米宽的面条。抖散——面条横截面应是方形,而非圆形。
- 把昆布和小鱼干在1.5升水中冷泡至少30分钟(过夜更好)。慢慢加热,煮沸前把昆布捞出。小鱼干慢炖十分钟后过滤。这是讃岐高汤。
- 用酱油、味淋和盐给高汤调味。试味——汤应清淡纯净,有小鱼干带来的深沉海水鱼香底味。不应先尝到酱油味。
- 在大锅不加盐的水中煮乌冬——它们需要空间活动。新鲜面煮11分钟,面条应通体白色不透明。在冷水下短暂冲洗去淀粉,然后在高汤中温热十秒。盛入深碗,装饰另上。
Common questions
Can 讃岐乌冬 be made ahead?
讃岐乌冬 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 讃岐乌冬 spicy?
讃岐乌冬 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 讃岐乌冬 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 讃岐乌冬 to make at home?
讃岐乌冬 sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 讃岐乌冬 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
讃岐乌冬就是乌冬——四国岛的香川县乌冬店人均数量全球第一,'讃岐'是该地区的旧称。决定性特征是'劲道'(koshi):来自高蛋白面粉、盐水水合和脚踩揉面法的紧实弹牙感。香川典型的早餐就是站在柜台前花300日元吃一碗kake乌冬,等下一锅煮好。
