How to: Make Nabeyaki Udon and fresh Udon noodles

5 years ago

Fresh Udon Noodles

4 teaspoons salt
1 cup warm water
2 1/2 cups unbleached bread flour (Wheat Flour)
1 1/4 cups unbleached all-purpose flour
bread flour, for dusting
Optional: I personally add a little bit of Miso to the water that the noodles cook in for extra flavor, how much you use and if you use it at all is up to personal taste

1. Add the salt to the warm water and stir until it has dissolved. Put the bread flour and all-purpose flour in a large bowl, and whisk the flours together.

2. Pour the salty water into the bowl with the flour. Using your hands, mix the flour and water together lightly until the mixture is crumbly. Pull the dough up from the bottom of the bowl and press down, and repeat until the flour and water are well combined and a rough ball is formed.

3. Take the dough out of the bowl and knead it forcefully on a board for 5-10 minutes until the dough has smoothed out and a lumpy ball is formed.

4. Transfer the dough to a large plastic ziploc bag, and then wrap the bag in a thick towel. Put it on the floor and walk on it with flat feet (not just the heel). Turn as you walk, so that all the dough gets flattened. When the dough feels flat, remove the dough from the bag and roll it out. Then fold it up, put it back into the bag and repeat the process. The should become more and more smooth with each repeat. Repeat 3 or 4 times. On the last repeat, leave the dough in the bag, wrapped in the towel, and let it rest for 3 to 4 hours (during the winter, leave it in a warm place).

5. When the dough is done resting, take it out of the bag, reshape it into a ball, then return it to the bag and walk on it one last time. Try to spread the dough with your feet, turning around 360 degrees.

6. Dust your work surface with a bit of bread flour, then place the flattened dough on top and roll it out, working from the middle out. Rotate the dough 45 degrees and repeat until the dough is about 1/8-inch thick, and approximately a rectangle measuring about 1 foot wide by at least 1 1/2 feet long.*

7. Dust the top of the dough with bread flour and then fold it into thirds. Using a long sharp knife, cut the dough into 1/4-inch to 1/8-inch thick ribbons. If the dough gets very sticky, dust it again with bread flour. Dust the noodles with bread flour before moving them from the work surface.

8. Cook the noodles: Fill a large pot with water and bring to a rapid boil. Lightly shake any excess flour from the noodles and add them to the boiling water. Using cooking chopsticks, or a wooden spoon, stir the noodles to prevent them from sticking to each other. Cook the noodles for 6 - 7 minutes, or until they are translucent and firm without a hard core. Drain the noodles in a sieve (Colander/strainer) and rinse under cold running water so they cool rapidly.

9. Once the noodles are cool enough to handle, separate them with your hands and rinse again.

Nabeyaki Recipe

6 c. dashi stock
5 tbsp. soy sauce
3 tbsp. mirin
1 tsp. salt
1/2 lb. chicken, chopped
4 fresh shitake mushrooms, sliced
1 bunch spinach
1 green onion
1 carrot, sliced
4 eggs

Heat dashi stock and add soy sauce, salt, mirin and bring to boil. Parboil spinach in boiling water with pinch of salt. Drain and rinse in cold water and drain again. Cut into 1 inch lengths.

Prepare casserole or donabe and place noodles in. Assort chopped chicken and vegetables on noodles and pour dashi stock in until 1/2 inch from top of casserole. Cover and cook with high heat. When it comes to a boil, break eggs into casserole. Cover and cook another 1 to 2 minutes or until done.

You can remove/substitute ingredients in Nabeyaki, many people do. Personally, I prefer to use tempura fried Shrimp over Chicken, myself.

The recipe for the home made Udon Noodles is from Harumi Kurihara, it took me a lot of trial and error before I found her recipe for it, and I loved it.

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