Hot and humid summer has ended, its getting colder and colder day by day in Tokyo.
Doesn’t a bowl of warm udon noodle for lunch sound good?
It’s not too hard to make it at home from scratch, it’s actually very easy and tastes much better!
Here is the recipe I want to share.
Ingredients for Dough (serves 3 to 4)
Enrich flour 150g
Flour 150g
Salt 2 tbsp(10g)
Warm water 150ml
In my case, I used home bakery (bread pounding machine), press start, and it’ll be done in 15 minutes.
If you don’t have the machine, basically you just need to knead all the ingredients together.
Very easy.
Take the mixed dough out and wrap it up with a plastic wrap, let it sit for 2 hours.
If the room temperature seems to be too high, put it in a refrigerator.
Now the dough is ready, roll out the dough to about 3mm thick, dusting well with a lot of flour so that it doesn't stick, and fold the dough into 3 layers.
Use a sharp knife to slice the dough to 3 mm width noodles.
Remember not to cut them too thick, it’ll swell up in the hot water once it's boiled.
Boil water in a big pot, put the noodle in for 8 to 13 mins.
Strain and wash.
Once the noodle is prepared, let’s make the soup.
Ingredients for soup
Dashi (fish broth) 300cc
Soy sauce 1 tbsp
Salt 1 tsp
Egg
Spinach
Carrot
Green onion
Combine all ingredients and heat until barely a simmer.
Pour the broth first, then top with the ingredients.
Wasn’t that easier than you thought?
For some little secrets, cut the carrot in a flower shape, sprinkle some chili pepper and sesame seeds to gives you a good appetite.
Other ingredients on top such as deep-fried tofu, tempura and seaweeds are good as well.
Try anything you want, and make your own udon noodle at home.
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