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
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