Homemade noodle/udon

Homemade noodle/udon

I never thought that I made my own homemade noodle at home. After reading few blogs in internet, I found the recipe from Chef Marimoto, an American iron chef. He showed us how to make homemade noodle. It is not as difficult as I thought.

Here is the original recipe from Chef Marimoto

5 cups all purpose flour

1¼ - 1½ cup water

1 tsp salt

I modify the recipes into smaller portion:

1½ cup all purpose flour/whole wheat flour

½ cup water

½ tsp salt

Method

1. Mix all ingredients together in a mixing bowl. Knead for 5 minutes.

2. Let it rest for 10 minutes. Knead the dough until smooth for another 3 minutes.

3. Let it rest for another one hour (maximum to 5 hours). Dough will be easier to be rolled with the resting time.

4. Divide the dough into several balls (2-3 pieces) depends on the quantity that you make.

5. Dust the counter top with flour. Roll the dough into desire thickness (0.5 cm). Dust the dough with enough flour.

6. Fold the dough into 1/3 from left and right into the middle part.

7. Slice the dough with knife.

8. Use enough flour to separate the noodle each other.

9. Portion the noodle as your wish.

10. Boil enough water in a cooking pot. Bring water to a boil and add 1-2 tbsp salt.

11. Place the noodle into the pot. Boil the noodle around 5-8 minutes depends on the thickness of noodles. It should be soft but not mushy.

12. Drain the noodle or place the noodle in the ice bath water for 30 seconds (optional)

white flour noodle

whole wheat flour noodle

13. Prepare the broth (chicken or beef or vegetable)

Japanese style: dashi, soy sauce and mirin

My art: Chicken stock, soy sauce, sesame oil, spring onion, boiled egg, Chicken katsu