自家製桜の葉うどん

みんなの投稿 (18)

: rick chan

Had a most pleasant meeting with SD friends in Kyoto,including the lovely Romi.
The next day me and Yukari went lunch at an interesting restaurant in 松尾大社 called 天ぷら松,all the food were fantastic,but the most memorable dish for me is this 桜の葉うどん served at the end of the meal,not only delicious,but quite stunning presented too,served inside an huge ice cube as an utensil.It was really impressive stuff for me,I decided to make my first handmade udon because of this.Romi's thoughtful gift,桜花漬 came in handy for me too,to add extra Sakura flavour.
Good handmade udon takes years to master,mine is far from perfect but I'll settle for it with this unique taste,especially when I am too far away from 天ぷら松.I recommend everyone to try this too!
Thank you Romi,I am no girl,but I love receiving flowers!

: rick chan からゆず( ˘ ³˘)♥ へ

Thank you so much!
It's late in Japan and you still not sleep yet!

: ゆず( ˘ ³˘)♥ から rick chan へ

私　夜遅い生活リズムなんです💦

でも　そろそろ寝ますのでお休みなさい😌🌛寝る前に素敵な一枚を見れて幸せ～✨

: rick chan からゆず( ˘ ³˘)♥ へ

I see,thanks again,hearing your nice comment is best way to end my day!
Good night,see you soon!

: rick chan から Hironobu へ

I always like food made with leaves,but I was not familiar with Sakura leaf before this trip,but now I am in love with it.Really distinct Japanese taste and I will explore this great ingredient more!
Also this is my first handmade udon,I am more motivate now to make my own!

: Rina

rickさんおはようござぃます♪(o^ー^o)ﾉ
ほんと｡｡｡いつもすごすぎです♡
一見お蕎麦に見えましたがうどんなのですね〜♡
きれいなぉ料理です(๐^╰╯^๐)♬

: rick chan から Rina へ

Hello Rina San,thank you,I am so happy to hear your nice comments!
It's does looks like soba noodle at first glance,it's because of the Sakura leaves I have mixed in,but I used an flour specialized in udon making.This udon is really unique and delicious!
I also want to try making soba after this!
Rina San also makes the best cakes,I love them!

: Rina から rick chan へ

わーぃ(ﾉ*>∀<)ﾉ♡
桜のおうどんなんて｡｡｡とても
香りがいいでしょうね♡
rickさんの作るお蕎麦も｡｡｡楽しみに
しています♬

: ゆりねかふぇ

松尾大社に来ていたんですか〜😳
松尾大社は、実家から近いので、毎年お祭りに参加していますよ〜😆

めっちゃ綺麗なうどんですねぇ😍
桜の花の塩漬けを毎年作っているので、わたしも作ってみたいです😊

: rick chan からゆりねかふぇへ

Yes,I was in Kyoto last month!
But I didn't go in 松尾大社，I just walked around before and after lunch at 天ぷら松.So Yurine San lives near there,how nice,I love this area very much,so peaceful and charming,and not as many tourist as in Arashi Yama.I was lucky to see a lot of 八重桜 blooming,I wish I could pick some and make food with it.I wonder what you make from sakura pickle,I look forward seeing them!
Anyway I enjoyed this Sakura leaf udon a lot,very unique Japanese taste!Thank you so much!

: ゆかり

さっき寝ぼけてコメント間違ったよ.....😱
Well done👏✨✨I am the one to know how this is masterly workmanship! Like a replicate of 松's Udon! I wonder you used pasta machine for cut?? It's very neat! I remember your glad look when they served this dish in there. So I aware you liked Sakura flavor.I also spent blissful moment as looking at your smile.thanks! Also this special post made me smile.if you create ice bowls,Likely you made me more laugh,because here is foodies's SNS, I wanna to see overdo sometimes😁
👆Talking about soba,I am soba lover,but I don't recommend to make homemade soba without lesson.Why don't we take a lesson when we go to Nagano? Guess That's a good learning experience for you!😉

: まちまちこ

這些烏冬麵是你做的⁈ 你真无所不能，了不起！
我見過幾次櫻花味的麵條，可是從來沒見過櫻葉味的麵條。不愧是Yukari san知道十分特色的菜館！我很想嚐嚐這個麵條！這些麵條你一個人吃了，還是和朋友一起吃了？我很想知道其他香港人的感受。對我們日本人來說櫻花味、櫻葉味很習慣的，可是對外國人來說可能是怪味吧。

: rick chan からまちまちこへ

太誇獎了！
這間餐廳其實不只Yukari 一個推介的,我從其他的渠道我也看過不少介紹所以去之前已満有信心的！最令我難忘是這個櫻葉烏東，我本人覺得比櫻花味的麵條更多一點清香的感覺，
也不需要添加什麼化學味道的，是那裡的廚師一個很精彩的創作！自己烏冬還是第一次，沒辦法，這個味道還需要自己下功夫，慶幸沒有遇到太大的困難，味道口感方面也過得去吧，總算完成挑戰！做了一大堆，吃了一些，餘下的放在冰箱裡。真的很難猜測其他香港人對櫻葉食物的反應，我們用葉做的菜是有的，但大多只會包著食物增添香氣，很少直接吃下去的。有機會也會給其他人試試的！
Machiko 對這個有興趣的話，也可以試試做啊，不困難的，跟手工意麵差不多，我的也是用機器切的！

: rick chan からゆかりへ

Sorry,I was half slept...
Here it is...
Thank you,I have a smile reading your nice comment too!
You know I am no expert on udon,and I can't say the udon from 松 is the best,but it's definitely most unique flavor I have had,and with the presentation,it's definitely most of most most memorable dish I have had!I feel bad that I couldn't control myself and stay calm,but I had to let it out!I decided I have to try making this,I have seen people making udon,and I have an idea. I found Sakura leaves at Nishiki,and luckily special flour for udon in HK,I searched through Internet and this simplify method seems easy enough,no stepping with feet,just knead by hands.I had no confident at rolling it into an even sheet,so I used pasta machine to cut,hence similar thickness as 松's.I was happy with the end result,but I need to add more leaves in the dough for more flavour.Also one of the goal to make udon is achieving some bite in it,but in fact I had too much bite,I need to adjust that.
Haha,ice bowl,of course I thought hard at how to make,but I rather concentrate on udon itself this time.
I see,since you say it's not recommended
to make soba without lesson,I guess it must be difficult,let's wait for Nagano then,count me in!

: ゆかりから rick chan へ

I quivered with emotion by your homemade udon! Sometimes your dishes makes me real surprise..I want to show this pics young master..I'm sure he definitely deeply moved by your sense! I heard that there is 松's specialty called 鮎うどん.I've never eaten it before. I hope I can try it with you,let's visit again! Add,I'll visit 末友 shortly,I'll show your beautiful 椀 too! 😁 thanks,love!