Joined: 27 Jul 2007
|Posted: Sun Jan 13, 2008 3:09 pm Post subject: Handmade Udon
|For Bushido, I hope this turns out to be good as I have not tried it myself. This recipe belongs to an old lady whom I fondly know as Yasuko baa-san.
2 cup plain flour
1 tbsp salt
2/3 cup water
flour for dusting
1) Sift flour into a mixing bowl. Make a well in the middle.
2) Dissolve salt into water, pour into the well and fold in to form a dough.
3) On a floured surface, knead until smooth but firm.
4) Hit the dough hard with fist at least 100 times to remove air pockets. (Now you know why I didn't try to make this? eheh..)
5) Cover with a damp cloth and leave for 2 hours.
6) Roll out on a floured surface to make a rectangular sheet about 3mm thick. Dust with flour and fold 1 long side towards the centre.
7) Turn over, dust with flour and fold the other long side over the top. (looks like 'S' shape in cross-section)
8.) Fold the dough in half length-wise.
9) Use a sharp knife, cut the dough crossways into 3mm thick strips. Separate the stands. (can freeze for later use)
10) Bring a pot of water to boil, add udon and cook for 25 to 30 minutes, adding cold water each time it starts to boil. Do this until the noodles are thoroughly cooked but slightly firm.
11) Drain and wash well under cold water.
12) Prepare first dashi stock, add in sugar, shoyu, mirin and udon, bring to boil. Top with abura-age, kamaboko and sliced spring onions to get Kitsune Udon. (Whew! finally )