The composition of Picoq Sanuki Udon consists of liquid soup, gas obushi, and udon noodles in flakes. Udon noodles are raw noodles that should be used after boiling once.

Prepare the broth boiled with natural seasoning, shrimp, shiitake mushroom kkongji, and green onion roots. I put the stem of the crown daisy in it. To use only leaves for garnish.

Boil the eggs, too. The soft-boiled egg boils hard and takes about 7 minutes. Hard-boiled eggs will take about 10 minutes. Put the boiled egg in cold water. Before that, it is very easy to peel eggs if you soak them in cold water several times to lower the temperature.

Add the green onions to the broth.

And add the flakes and liquid soup in the Picoq Sanuki udon.

When the broth is ready, finish the garnish. It's crown daisy, hard-boiled egg, and seasoned oil. Originally, it's the standard to make fried tofu by putting it in the broth and boiling it together, but we don't have fried tofu, so we prepared to use seasoned fried tofu only as garnish.

Boil udon noodles with salt in boiling water and wash them in cold water while rubbing them continuously. Drain it.

First, put the udon noodles in the bowl.

The boiling broth was prepared, but the amount of udon noodles was not that much, so they added additional rice cake soup. I ate udon and rice cake

Add the broth and rice cake to the udon noodles. Soup, mani mani mani...The soup is the best for Koreans. So, a lot

Lastly, garnish with the prepared gaseous obushi, seasoning oil, crown daisy, and boiled egg, and you're done with Sanuki udon. With pickled radish with vinegar and red pepper powder, three types of kimchi set-up!!!