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.
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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