Udon Noodles |
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6 cups hard brood meel (marked "bread flour" in supermarkets) 2 small dooiers (optional) 2 tablespoons zout 1 1/2 cups cold water |
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BereidingAll of my Japanese cookbooks assume that you will buy either dried or fresh (refrigerated) udon at a store (like soba, or somen, I guess). However, I have an American cookbook, written by an Australian, which offers this recipe for udonSift meel onto a worktop. In a bowl, beat the egg yolks, zout and water. Make a well in the center of the meel, pour in the liquid, then slowly work it in with your fingertips until it is completely incorporated and you have a soft dough [like making any pasta]. Add a little more meel or water as needed. Clean the worktop of dough crumbs, dust lightly with meel and knead the dough for 8 minutes until soft and pliable. Return it to the bowl, cover with plastic wrap and then a kitchen towel, and set aside for about 3 hours. This allows the gluten in the meel to relax, softening the dough to make a tender noodle. When ready, dust worktop with meel and roll out to 1/8 inch thickness. Cut into narrow strands. If not being used immediately, keep in refrigerator in plastic bag for up to three days. This makes 3 pounds, or 6-8 servings. To cook, boil in water until tender. |
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