Resep: Homemade Udon yang Renyah!

Homemade Udon. Homemade Udon Noodles (手打ちうどん) Udon is a thick Japanese noodle made with all-purpose flour, salt, and water. While there's nothing complicated about the ingredients, the technique to produce uniform noodles with a slick bouncy texture can take some practice. Photo (c) Setsuko Yoshizuka Udon are white and thick wheat noodles.

The major steps in making Udon Noodles are: Dissolve salt in the water. Add the salt water to the flour and mix well. Form a ball and take it out onto a flat surface. Kamu dapat menghidangkan Homemade Udon hanya dengan menggunakan 8 bahan dan 19 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Homemade Udon yuk!

Bahan-bahan Homemade Udon

1. Gunakan 200 g of flour.
2. Sediakan 1/2 cup of water.
3. Sediakan 1 tbsp of salt.
4. Siapkan 2 tbsp of flour (when you cut the dough).
5. Dibutuhkan 1 tbsp of Dashi powder (For soup).
6. Gunakan 3 tbsp of Soy sauce (For soup).
7. Diperlukan 1 tsp of sugar (For soup).
8. Diperlukan 5/2 cup of water (For soup).

To Cook Homemade Udon Noodles: Bring a large pot of water to boil and prepare a large bowl of icy water. Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle -- thick, chewy, and delicious in its simplicity. Last year I spent time in an area of Japan called Sanuki, a region known for these noodles. Mix in water slowly until dough comes together into a rough ball.

Cara memasak Homemade Udon

1. Make salt water.
2. Flour put in the bowl.
3. Put in 2/3 salt water.
4. Stir up powerfully by hand.
5. Put in 1/3 salt water and stir up.
6. Knead dough out of bowl 20 time.
7. Fold and mash 2～3time.
8. If you don't have enough power, you can step on the dough in plastic bag.
9. Make round, put in plastic bag, leave the dough for 30 minutes.
10. Get smooth surface and fingermark when you push it.
11. Knead dough 2～3 time, leave it for 10 minutes in plastic bag.
12. Put 1 tbsp flour and bring out the dough from plastic bag.
13. Roll out and 3 mm thin sheet by rolling pin.
14. Put flour on the sheet and fold.
15. Cut by 3 mm and disentangle.
16. Boil for 10 minutes.
17. Wash in flowing water.
18. For soup: mix all ingredients and boil.
19. Pour the soup on boiled udon and add toppings (ex. green onion, sesame).

They freeze really well, so you can always have them on hand for fast and easy weeknight dinners! If you've been reading Healthy Delicious for a while, you probably already know that I love udon noodles. Place the flour in a large bowl and gradually add the salted water (for regular udon) or salted beet juice (for pink udon) while mixing with hands. Combine the dough until there is no dry flour left and form into a ball. If there is some flour left, add a tiny bit of water.

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