Kitchen appliances and utensils: a measuring cup (for water), a small bowl, a bowl (for dough), a rolling pin, a bag with a special fastener, a knife, a kitchen towel, a pan, a stove.
Ingredients
| Wheat flour | 200 g |
| Water | 90 ml |
| Salt | 1 tsp |
| Starch | if necessary (for work with the test) |
Step cooking
- We measure and sift 200 g of flour. In 90 ml of water, dissolve 1 tsp. salt. Combine flour and water, mix thoroughly.
- We form a homogeneous dough from the resulting mass. It should get a homogeneous consistency.
- Put the dough in the bag. As far as possible, remove all air from the inside and seal the bag tightly. Leave the dough to “rest” for 30 minutes.
- After 30 minutes, we proceed to mixing udon. We stele a kitchen towel on the floor. We put a packet of dough on it and cover it with the second half of the towel.
- And we begin to knead the dough with your feet. Connoisseurs of Japanese culture claim that real udon is kneaded in this way. And only in this way can the test be given incredible softness and achieve the right consistency.
- It is enough to walk along the ball from the dough back and forth. And when it turns into a flat cake - ready. Now we take out the dough from the packet and again form a ball out of it. Repeat the procedure two more times. At the same time, first knead the dough, and then form the ball again. Now we place the dough in a hermetically sealed bag and let it brew for another 2.5 hours. Time for "rest" is very important in the preparation of udon.
- After the dough is "rested", place it on a work surface previously sprinkled with starch.
- Knead the dough with your fingers, and then roll out the rolling pin to a thickness of 3 mm.
- The surface of the dough is also sprinkled with starch, distributing it over the entire surface. Turn the dough 3 times.
- Turn it with a seam down and thinly cut with a knife.
- Mix the chopped noodles, simultaneously untangling the strips and sprinkling with starch. Finally, place raw noodles in boiling water and cook for 5-7 minutes depending on the thickness of the resulting noodles.
In addition, you can make colored udon using natural dyes. For example, green tea will create a green color of noodles, turmeric will make udon yellow, and a decoction of beets will color the noodles in pink. Only adding these ingredients to the dough changes the amount of water used a little.
So, if you use green tea (1-2 tsp), keep in mind that water will need 80 ml per 200 g of flour. And turmeric add only 0.5-1 tsp to such an amount of flour. And if you want to achieve a pink color, you need to add 40 ml of beetroot decoction to the dough (respectively, only 40 ml of water will already be needed).
Video recipe
In this video you will learn about one of the options for making Japanese udon noodles. The recipe is very detailed, extremely simple and understandable, so it will not be difficult to cook such a dish at home.
Many lovers of Japanese noodles prefer to cook udon with various additions and additives.It can be seafood, mushrooms, vegetables and meat. What do you prefer to cook and eat this delicious Japanese dish with?
Loading...