Udon are Japanese wheat noodles. They are made from all purpose flour, water and salt. Very simple affair, so it seems. Japanese Udon artisans make Udon that look like the ones made by machines. You can see those artisans making Udon noodles through the window at the front of good Udon restaurants. It is actually pretty amazing to watch. Udon is sometimes eaten hot in seasoned broth, but other times, it is eaten cold and dipped in sauce. It is an extremely popular lunch food in Japan and also in the US. A lot of Japanese restaurants in the US serve Udon and stores sell the noodles for home cooking, but you can make it at home. And not just the dish, I mean you can really make the Udon noodles themselves.
Because you can buy Udon noodles in many forms such as frozen or dried at many supermarkets, you might think it’s not necessary to make home-made Udon noodles. However, there are 3 reasons to make Udon at home:
1. You may like making fresh noodles at home. That’s me. I like making things from scratch. It is safe, preservative and other unwanted chemicals free. That’s can be a big deal for some people with a health conscious mind.
2. It tastes better made at home. This is just so true for any food. Home-made Udon has a different texture from store-bought, especially the dried kind. It is thicker, firmer, and heartier. Home-made Udon doesn’t get soft and soggy while you are eating it.
3. It is fun to make Udon. You knead the dough with your feet! Stepping on the dough may sound strange, but that’s the traditional way of making Udon in Japan. Get your family and friends involved in this process, and they’ll like doing it.
It’s not hard to make, but it will take some time letting the dough rest, and to roll it out, etc. The cost of ingredients is close to nothing, but you can put some labor in it. No one is an Udon artisan here, so it may not look perfect. Some noodles might be thicker than the others … but that’s OK. They still taste great. Hope you enjoy both making and eating home-made Udon!
Mix warm water and salt well until the salt is dissolved.
In the bowl of a stand mixer, add salt water and flour. Mix with a dough hook at medium speed about 5 minutes. Wrap the dough in plastic and let it rest at least 3 hours in the refrigerator (preferably overnight).
Take the cold dough from the refrigerator and let it return to room temperature. ((Remove from plastic and knead by hand for a couple of minutes until the dough becomes smooth and elastic. Cover and let it rest for 20 minutes.)) Put the dough in a strong 1 gallon plastic bag (such as a zip freezer bag), leaving it at least partly open to allow air to escape. Then put the bag of dough on the floor. Step on the bag of dough and knead with your feet until the dough spreads out, taking up the whole bag. Take the dough out and fold in half twice, into a smaller square. Repeat this kneading and folding 2 more times. Shape the dough into a ball and let it rest 20 minutes.
Roll out the dough to 3 mm (1/8″) thick about the size of 50cm x 35cm (20″ x14″) sheet, dusting well with a lot of flour so that it doesn’t stick, and fold the dough into 3 layers. Cut the dough to 3 mm width noodles.
Boil water in a big pot, and boil the noodles for 10-15 minutes. Strain and wash. Use as directed in recipes.
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AboutJapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
Once the water is boiling, add the udon noodles to the pot. If you're using fresh udon noodles, they will only need to cook for 2-3 minutes. Dried udon noodles will take around 8-10 minutes.
To cook udon noodles, add noodles to a pot of boiling water and bring back to the boil. Stir noodles, add more cold water to the pot and bring back to boil again. Turn down the heat and cook noodles until tender. Drain noodles and run under cold water.
Udon is made with flour and some salt. It is then kneaded and shaped like noodles. Soba, on the other hand, is made from powdered buckwheat, though in some areas, flour is also used. It is also kneaded and shaped like noodles.
If you're using dried udon noodles, be sure to soak them in warm water for at least 20 minutes before cooking. Udon noodles can be cooked in a variety of ways - boiling, stir-frying, or even deep-frying. Be sure to add some sort of flavouring to your udon noodles, whether it's a sauce, broth, or seasonings.
The basic ingredients of udon noodles are wheat flour, water, and salt. The dough is usually kneaded and then rolled out before being cut into thick strands.The noodles are then boiled until they are fully cooked and have a chewy texture.
In large stockpot, bring 4 gallons water to rolling boil. (Note: Even small quantities of noodles need to be cooked a lot of water.) Add noodles and begin timing after water has returned to boil. If cooking semidried udon, boil 8 to 9 minutes before testing; if cooking dried, boil 10 to 12 minutes.
Udon noodles are white flour-based noodles that are thick, chewy and silky. What gives udon noodles their characteristic chew is a low water-to-flour ratio. This means the dough is tough to knead by hand—but not impossible—and is often traditionally kneaded with the feet!
They can also be used as stir-fry noodles or served cold with a healthy dip like miso sauce. However you want to use them, udon noodles made from whole wheat flour are very satisfying, and in moderation, they provide a healthy dose of carbohydrates and fiber as well as several nutrients to benefit your health.
Udon (うどん or 饂飩) is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions.
The most common way to serve udon, hot udon soup is any dish where udon noodles are served in a hot savoury broth called kakejiru, which is made from a mixture of soy sauce, dashi stock, and mirin rice wine.
Udon (うどん) are thick Japanese noodles made of wheat flour. They are thicker than soba noodles, white and chewier. Udon is widely available at restaurants across Japan and prepared in various hot and cold dishes.
Noodles are not really “cooked” but rather boiled, I will usually leave them in boiling water for about two minutes. The best way to tell is to pick one up with a fork or chopsticks, if its too soft it will break off or crumble between the chopsticks or have a leathery texture to it.
Udon noodles are thick and made with wheat flour. This means that they have gluten in them and can be prone to getting sticky, or even mushy when not cooked properly. If you want slurpable noodles with a nice bite and smooth texture, then you have to be careful not to overcook them.
Red kamaboko is white on the inside with a striking pink outer layer. It is a topping for noodle dishes such as udon and soba. In the Japanese culture, red and white are considered auspicious colors. You will see these fish cakes at celebratory meals, such as Osechi Ryori.
Udon are chewy Japanese noodles made from wheat flour, water, and salt, typically served in a simple dashi-based broth. They're thicker than buckwheat soba noodles—typically two to four millimeters—and can be either flat or rounded.
While dried noodles are convenient, fresh udon noodles have the best texture. You can also make udon from scratch! All you need is all-purpose flour, salt, and water. As udon dough is tough and brittle, you knead it with your feet!
Udon is found in fresh, frozen, and dried varieties. When purchased from a store with consideration for spoilage — typically vacuum packed — it means the noodle's pre-cooked. Such fresh variants have a much thicker mouthfeel than their dried counterpart and will remain sturdy throughout preparation.
Bring the water to a rapid bowl then add the noodles. Lower the heat to let them boil gently – separate them with a chopstick or pasta utensil if needed. Let boil for 5-6 minutes (take a thick piece and taste for doneness first), remove from heat and drain the noodles in a colander.
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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