How to make a replica of Sangenjaya Rairai

Introduction

Located a 3-minute walk from Sangenjaya Station, Rairairai is a long-established champon restaurant founded in 1984. This time, we'll be introducing their signature dish, Sara Udon! This dish features crispy noodles topped with a generous amount of hot, creamy sauce, packed with the delicious flavors of voluminous vegetables and seafood, creating an exquisite taste. Be sure to enjoy this authentic Sara Udon that will make you feel like you're in Nagasaki.

This is a recipe that uses commercial Ramen soup to easily recreate the taste of "Rairai-Rai" style "Sara Udon."

How to make Sangenjaya Rairai

Sangenjaya Rairai ingredients

• Pork bone white soup...150cc
• Water…150cc
• Special salt sauce...30cc
• Special Curly Noodles #26...1 ball
• Bean sprouts...appropriate amount
• Kamaboko...appropriate amount
• Cabbage...appropriate amount

How to make Sangenjaya Rairai

1. Add oil to Frying pan and fry the vegetables for the sauce.
2. Once the whole pot is cooked, add the pork bone white soup and TB salt sauce and bring to a boil, then add the water-dissolved potato starch to thicken.
3. Place commercially available sara udon noodles on a plate, then top with step 2 and you're done!

Professional purchasing and cooking tips

You can change the vegetables to your liking! Just add your favorite vegetables!

By purchasing soup, seasoning, flavored oil, pork fillet, seasoned egg, and seaweed all in one package, you can minimize the risk of ordering errors and inventory dispersion.

Store Information

• Store name: Rairairai (Rairairai Rairai)
• Address: 4-27-10 Taishido, Setagaya-ku, Tokyo
• Hours: 11:30 - 15:00, 17:00 - 21:30 (Saturdays, Sundays, and public holidays 11:30 - 20:30)
• Closed: Wednesdays and the third Thursday of every month

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to "Sangenjaya Rairai."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the original recipe of "Sangenjaya Rairai."

References