#046皿目 Hiyashimen
In this episode, we chat about the delicious ways to enjoy "Hiyashimen", which we crave as the full-fledged summer arrives, and easy arrangement ideas for making it at home.
It is important to boil them thoroughly in plenty of water.
Chef Sato explains the basics of boiling noodles deliciously, such as preparing plenty of water, scrubbing the boiled noodles well, and chilling them thoroughly in ice water for a few minutes. Everyone seems convinced by the tip where a little extra effort drastically changes the texture.
Noodle arrangements that can be easily enjoyed at home are also introduced.
Easy arrangements for troublesome Hiyashiyuka, such as a bangbangji-style twist and a quick way to combine soba with furikake, appear one after another. It is packed with ideas that you can try immediately even on busy days, making you want to eat some right now.
You will be overwhelmed by the authentic commitment taught by a professional.
In the second half of the program, Chef Sato touches upon the tremendous effort behind the authentic Hiyashiyuka served at his restaurant. Professional-specific commitments, such as temperature control and separate-plate serving, are discussed. Please listen to the main episode for the rest.
* This summary is generated automatically by AI and may contain errors.