Japanese Udon Noodles

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Japanese Udon Noodles

Recipe Information
Source: William Bohannon Serves/Makes:6 Ingredients 1-3/4 cups (425 ml) water 3-1/3 tbsp (50 ml) salt 2 egg yolks (optional) 8-1/3 cups (1975 ml) flour (2-1/4 lbs (1 kg) or 1 Kg) Preparation Dissolve salt and egg yolks in water. Make a well in the center of the flour and work liquid in by hand till soft as your ear lobe. Cover with wet cloth and rest for 3 hours if summer...8 hours if winter. Sprinkle with flour and roll out 1/8 inch thick. Fold over to make 3 equal folds like the letter "N". Slice off the noodles at 1/8 inch intervals. Boil in desired broth and vegetables. Comments When I was taught to make Udon in Japan my instructor made balls of dough and steamed them for 15 min. Then he put them through the Udon machine "Japanese Pasta Roller". The texture was incredible...must have been his family secret. This above recipe comes from "Japanese Cooking A Simple Art" by Shizuo Tsuji.

Recipe Information

Source:: William Bohannon

Serves/Makes:6

Ingredients

1-3/4 cups (425 ml) water
3-1/3 tbsp (50 ml) salt
2 egg yolks (optional)
8-1/3 cups (1975 ml) flour (2-1/4 lbs (1 kg) or 1 Kg)

Preparation

Dissolve salt and egg yolks in water.
Make a well in the center of the flour and work liquid in by hand till soft as your ear lobe.
Cover with wet cloth and rest for 3 hours if summer...8 hours if winter.
Sprinkle with flour and roll out 1/8 inch thick.
Fold over to make 3 equal folds like the letter "N".
Slice off the noodles at 1/8 inch intervals.
Boil in desired broth and vegetables.

Comments

When I was taught to make Udon in Japan my instructor made balls of dough and steamed them for 15 min. Then he put them through the Udon machine "Japanese Pasta Roller". The texture was incredible...must have been his family secret. This above recipe comes from "Japanese Cooking A Simple Art" by Shizuo Tsuji.