|Posted on July 5, 2011 at 2:09 AM|
Use a digital scale to measure the ingredients.
500 grams Udonko flour (Nishin's Canary)
Water 215 grams
Salt 20 grams
½ lbs Cornstarch for dusting
Mix the water and salt in a bowl, following separate instruction sheet.
Sift the measured flour.
Combine 2/3 of the measured salt water with the flour. Mix quickly until it becomes crumbly.
Add the remaining water until the dough sticks together. There can be clumps of dried areas, and it doesn’t have to be in the shape of a ball yet. You will have to adjust the water according to the freshness of the flour, temperature and humidity level.
Put the dough inside the folded plastic sheet and step on it for 4 or 5 minutes.
Fold the dough under and keep the smooth side facing up. You will repeat this process three times. The dough will become firm, smooth and shiny.
Let the dough rest in a plastic bag for 5 minutes.
The dough should be about 10 inch square or 25cm square.
Take the dough out of the plastic bag and make a round dough, folding the edges into the center, using your thumb to press the dough down. Turn it over, so the smooth side of the dough it facing up. Let the dough rest for 1 hour and up to overnight in room temperature. If it is too hot and humid, leave it in the vegetable compartment of the fridge. It can stay in the fridge for 2 days.
Kneading and Cutting :
Knead the dough into a disc. Use a sharp knife to cut the dough into noodles.
Sprinkle generaous amounts of constarch on the dough. Fold (as per picture) into three folds
and slice across.
With 500grams of Flour, the thickness should be 50cm square, 4mm thick.
The thickness can also range from 4mm, but it can be thinner or thicker.
Cooking the noodles:
Boil water in a large pot. Boil the noodles for 12 minutes to 14 minutes. Rinse under
cold water, massaging the noodles to take off the surface film. You will have smooth and shiny noodles.
Put the udon noodles in a bowl.
Heat the broth and pour the hot broth over and serve with
Chopped green onions
Roasted Sesame Seeds
Udon Broth Recipe
2.2 L water
15 grams Konbu seaweed, surface cleaned
30 grams Iriko (dried sardines), guts and head removed
15 grams Bonito Flakes
120 ml Light color soy sauce (Usukuchi soysauce)
3 Tbls sake
Salt – optional (Arajio) 1gram
3 Tbls mirin, optional
Place the konbu and Irio in the measured water for 3 hours to overnight.
Bring the measured water and konbu and Iriko mixture to nearly a boil. Turn of heat and remove the konbu and Iriko. Add Bonito flakes. After 30 seconds, strain the liquid through in a paper towel lined strainer.
Add soy sauce, sake, salt and mirin and bring the broth to nearly a boil. Turn off heat. The broth is ready for use.
Categories: Noodles, Pasta and Dumplings