Name: homemade "teuchi" udon
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 3 people
Ingredients: 285g plain flour / cake flour (T45); 3g gluten powder; 12g katakuriko/potato starch; 130g water; 18g salt

December 27, 2019

homemade “teuchi” udon

homemade "teuchi" udon

Persons

Prep Time

30 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours

Ingredients

285g plain flour / cake flour (T45)
3g gluten powder
12g katakuriko/potato starch
130g water
18g salt

Instructions

1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
2. In a small cup, add salt and water. Mix well until dissolved.
3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
8. Repeat #6 and #7 with the rest of dough balls.
9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
NOTE: you can also cut by hand. Check out the video below!
10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.
You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!

October 21, 2019

Milk Curry Udon

Persons

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Ingredients

1 tbsp vegetable oil
2 garlic cloves - finely chopped
20g fresh ginger - cut into julienne
400g pork belly or beef - sliced or cut into bite sizes
1 to 1.5 carrot - cut into julienne
1 onion - cut into julienne or sliced
1.7L water
2 tsp hondashi
1 tbsp mirin
1 tsp sugar
200g (about) (7 to 8 blocks - depends on how thick you like it) curry roux (Japanese) - choose mild or medium hot as you like.
300ml milk
a dash of salt to taste
Udon noodle for 5 people

Instructions

1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
(Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.

June 18, 2019

Pork noodles (udon)

Persons

Prep Time

30 minutes

Cook Time

15 minutes

Total Time

45 minutes

Ingredients

1 tbsp vegetable oil
2 onion - thinly sliced
2 carrots - thinly sliced
400g - thinly sliced pork - cut into bite sizes
1 tbsp katakuriko/potato starch
1500ml water

Seasoning

2 tbsp sake or cooking white wine
60g soy sauce
40g mirin
1 tsp kosher salt
3 tsp dashi powder

Instructions

1. In a sauce pan, heat 1 tbsp oil and cook onion and carrot until wilted. Add the pork and cook for a few minutes. Add the katakuriko/potato starch and mix well.
2. Add the water and all the seasoning ingredients. Bring it to a boil and simmer for about 10 minutes. That's your soup.
3. Bring a big pot of water to a boil. Once boiling, cook the udon until cooked through.
4. Using a fine sieve to drain water and transfer to serving bowls.
5. Pour the hot soup from #2 over the udon / noodles in the serving bowls. Try to put the meat and vegetable on top of the udon to decorate.

June 28, 2018

Milky udon with a korean twist

Milky Udon with a korean twist

Persons

Ingredients

3 garlic cloves - finely chopped
20g fresh ginger - finely chopped
350g ground beef
240g bean sprout - chopped
1 leek - chopped

- Ingredient A-

1 tbsp hot pepper paste / gochujang
1 1/2 tbsp soy sauce
2 tsp brown sugar
1 tbsp dashida or beef bouillon powder
1 tsp ginger powder
udon noodle or dried udon noodles for 5 people

For the soup

2 garlic cloves - grated
600g milk
700g water

- Ingredient B -

10g miso
1 tbsp soy sauce
2 tsp torigara soup or chicken stock powder
1 tsp hot pepper paste / gochujang
1/2 tsp kosher salt
5 onsen tamago / soft boiled egg (optional)

Instructions

1. *Make the meat mixture* In a skillet, heat 1 tbsp oil and cook ginger and garlic until fragrant. Add bean sprout, leek and cook until wilted. Add the ground beef, stir-fry until the meat is no longer pink.
2. Add ingredients 'A' to season and mix well. Set aside.
3. *Make the soup* In a cooking pot, heat 1 tbsp oil and fry the garlic until fragrant. Add water and milk. Bring it to a boil. Add ingredients 'B' to season. Set aside.
4. Meanwhile, boil the udon by following the instructions of the package. Drain and divide noodles into serving bowls and pour the hot soup over udon. Top with the meat mixture from #2.
5. Top with onsen tamago / soft boiled eggs (optional) if you like.