Thursday, December 26, 2013

Udon and Teriyaki Chicken Cooking Class

We did another cooking class with Ayuko at Buddha Bellies Cooking School - this time making Udon from scratch and Teriyaki Chicken. The amazing thing about this class is that you make the udon with your feet!!!!

J & our lovely friend E getting into the swing of things making the Udon with their feet.

Mix 100g of Udon flour (or 50g plain flour and 50g bread flour) with 45-55mls of water (with 1/2 a teaspoon of salt mixed in ahead of time).  Form the dough into a ball and place in a plastic bag (two layers), and knead the dough with your feet for 5 mins.  Then form back into a ball and knead for another 5 mins, and then repeat the process once more.  Form the dough into a ball and rest for 30 mins in the plastic bag.
Run the dough through the kneader (or pasta machine) on level 4 twice, then once on level, 3, 2, 1 & then through the udon cutter & you have made your udon!!!


 Cook in boiling water for 2 mins, then refresh in cold water.  Place in a bowl with cooked meat, fish cake, wasabi or watercress sprouts, carrot and a broth.  The broth we used is 5 parts water to 1part noodle sauce (Tsuyu).  For cold noodles you use 3 or 4 parts water to noodle sauce.  There is a recipe for tsuyu here and for zaru soba here (soba is made from buckwheat flour).

The finished product - enjoy!!

We also make Chicken Teriyaki

Even out the chicken fillet so that it is an even thickness.  Coat in flour and cook on a medium-low heat for 3 mins each side (skin side first).  The teacher told us "tender heat for tender chicken" to remind us to cook the chicken slowly on a lower heat than normal (it made the chicken incredibly tender).

Add the Teriyaki sauce - 2 tablespoons soy sauce, 3tablespoons Mirin, 2 tablespoons sake.  Cook for a minute or two on a medium-high heat so that the chicken becomes shiny and the sauce thickens.

Serve & Enjoy!!


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