Kyoto Cooking Circle monthly recipe |
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Handmade "UDON" Japanese-Noodles 2 variations ("Kamaage" & Chicken dumpling nabe) |
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Why don't you try to make 'Teuchi-Udon', handmade noodles, which we also wanted to challenge? Each country has its' own noodles cooking, for example Italian pasta, Vietnamese noodles 'Pho-' and etc. And also Japanese typical noodles, 'Udon ' and 'Soba' are very popular. We introduce how to make 'KCC original easy handmade Udon within 3 hours of cooking and eating'. It's real pleasure and deliciousness in making handmade Udon , though its length and thickness are disparate! Today, we taste 'Kamaage-udon', served in the pot with dipping sauce, and 'Toriniku-dango- nabe' (Chicken dumpling nabe) with Udon. It's the best cooking to warm both our bodies and minds in this season. |
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■ Teuchi-Udon (Handmade noodles) | ||
Ingredients:(2-3 servings) | ||
250g, Medium -strength flour ( or ready-made noodles flour, or mixture of flour for bread and all purpose flour (1:1)) Approx. 120cc water, 1Tbsp or less salt (for salt water), flour for bread, or katakuri-ko( potato-starch) |
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Directions: | ||
For Kamaage-Udon : It's better that the boiling time is shorter than usual. For Udon-Nabe : After boiling, rinse in water and drain onto a sieve. |
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■ Kaketsuyu (Dipping sauce for Udon ) | ||
Ingredients:(4 servings) | ||
350cc water, 8g dried bonito flakes, 4Tbsp soy-sauce, 2Tbsp mirin |
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Directions: | ||
NOTES : 1) Udon cooking -time and the taste of dipping sauce are only as a guide. So, you can arrange them as you like. 2) This homemade dipping sauce can be preserved for 3-4days in the fridge. It 's very convenient to use for all purpose dressing, for example dipping sauce for Tempura and Tofu-nabe, Marinated-spinach, Simmered dishes (Meat and potatoes, Taro-potatoes,). |
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■ Chicken Dumpling Nabe | ||
Please refer to this page. For Udon-Nabe : After boiling, rinse in water and drain onto a sieve. |
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