Udon is a type of thick wheat flour noodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin
Udon - Chewy and soft, these thick wheat noodles are best when you can find them fresh. Dried udon is still good, but the texture is more dense. Udon has a neutral flavor, so they make a good choice for strongly-flavored dishes. Try these recipes:
• Udon Soup with Bok Choy and Poached Egg
• Curried Udon Noodle Stir Fry
Udon flour is typically 9% protein content while American bread flour is something closer to 14% protein content. I wonder if you used cake or pastry flour, which is typically in the range of 8-10% protein content, if that would reduce the amount of kneading time
Anyone ever been to a genuine Japanese noodle place and had fresh udon? Notice how they're as thin as ramen or soba? It's usually the frozen stuff
How to make Udon Noodles.
Here's what you'll need to get started. Yields approximately 4- 6 servings depending on portion size.
500 grams of bread flour
15 grams of coarse salt
240 cc of room temperature water (about 1 cup)
A handful of potato starch or corn starch (to dust the your work surface)
Note: You can buy udon flour at specialty Japanese grocery shops, but I used bread flour because of its availability and high gluten content.
Dashi Soup Base (Optional)
800 cc water
2 pieces of dried kelp
20 grams of dried bonito fish flakes
1 tablespoon soy sauce (or more, to taste)
1 tablespoon of mirin (or more, to taste)
Instructions how its done.
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