Sticky Oatmeal Udon - Bijin Udon Mochimugi  Noodles

Sticky Oatmeal Udon - Bijin Udon Mochimugi

Sticky Oatmeal Udon - Bijin Udon Mochimugi

Réference : NISZKOS2

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Sticky Oatmeal Udon - Bijin Udon Mochimugi

These udon, made from wheat flour and sticky oats, have a chewy texture and a strong wheat flavor.

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Sticky or glutinous barley is characterized by its content of dietary fiber (beta-carotene) 25 times greater than in white rice.
It suppresses the digestion and absorption of lipids and sugars and decreases the increase in the level of sugar in the blood.

Our recommendation : prepare a large saucepan with plenty of hot water (1 liter for 100 grams of udon). When the water comes to a boil, add the noodles.
Boil the udon, keeping it floating in the pot and stirring occasionally with chopsticks.
If the pot is about to overflow, add water once or twice during the boiling process.
After boiling 7-8 minutes, turn off the heat, then let stand for about 5-8 minutes, covering the pot.
The noodles will be soft and delicious.
If you boil the noodles a little harder, the noodles will steam well and be delicious.
Transfer the udon to a colander and pour in plenty of cold water to remove any moisture.
This will make the noodles soft and shiny.
For hot noodles, pass them again in boiling water to bring them back to temperature then put them in a bowl or a deep plate then pour over a tsuyu or a dashi broth with dried bonito.
For cold noodles, soak in ice water for 30 seconds to firm the noodles.
For garnishes, you can use green onion, chives, ginger, seaweed... as you wish.

Okayama, Japan
180 g net
paper case

wheat flour, 13.30% sticky oatmeal, salt
keep away from light, heat and moisture
Nutritional values
Per 100 g : energy 353 kcal (1495 kJ) ; fat 1,4g, of which saturates 0,35g ; carbohydrate 73,8g, of which sugars 2,9g ; dietary fiber 3,7g; protein 9,3g ; salt 4,25g.
Recommanded use

Since its creation in 1945, our craftsman, Koyama Seimen, chooses his raw materials with care and makes his noodles taking advantage of the original characteristics of the ingredients.

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