作法
- 把25克鹽溶於240毫升水中。倒入麵粉中用筷子拌成粗團。用手掌根揉十分鐘——麵團會從黏粗變為光滑緊實。
- 麵團裝入塑膠袋中，用布包好用赤腳踩五分鐘。這是傳統讚岐技法；手擀折疊也行。覆蓋靜置一小時。
- 靜置好的麵團擀成5公釐厚薄片。撒大量麵粉，像手風琴般折疊，切成5公釐寬的麵條。撥散——切面應呈方形，不是圓形。
- 昆布與小魚乾在1.5公升冷水中浸泡至少30分鐘（過夜更佳）。慢慢加熱，沸騰前撈出昆布。小魚乾煮十分鐘後過濾。這就是讚岐高湯。
- 高湯以醬油、味醂與鹽調味。試味——湯應清淡乾淨，後段帶小魚乾深沉的海水魚香。不應一口先嘗到醬油味。
- 在大鍋無鹽水中煮烏龍麵——它們需要空間活動。新鮮麵條煮11分鐘，麵條應通透白色。冷水稍沖去澱粉，再放入熱湯中加熱十秒。盛深碗，配料另置。
Common questions
Can 讚岐烏龍麵（kake） be made ahead?
讚岐烏龍麵（kake） 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 讚岐烏龍麵（kake） spicy?
讚岐烏龍麵（kake） 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 讚岐烏龍麵（kake） 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 讚岐烏龍麵（kake） to make at home?
讚岐烏龍麵（kake） sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 讚岐烏龍麵（kake） 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
讚岐烏龍麵就是「烏龍麵」——四國島香川縣是全球烏龍麵店人均密度最高的地方，「讚岐」是該地古名。決定性特徵是「腰勁」（koshi）：那種扎實Q彈的口感，來自高蛋白麵粉、鹽水水分與腳踩揉麵法。香川典型的早餐就是300日圓的kake烏龍麵，站在櫃檯邊吃，下一鍋同時在煮。
