Udon it again
Every year on our birthdays, we get to pick dinner or where to go for dinner. This year, however, we were not going anywhere. We are not big fans of take-out, and due to the stay at home orders, there was not any place to go. Not that we would want to sit around in a mask being waited on by people in gloves and masks. Honestly, I'm not sure we'll be going out to eat for a long time.
Luckily we have food, cookbooks, the internet, and a desire to eat things we can't just buy.
We decided on noodles, like a ramen bowl or something like that. That turned into Udon, and then we found out that we can make our Udon noodles, and that is something people do all the time. Not people I know, but people somewhere do it. So we did it.
The ingredients were:
2 cups or 300 grams of all-purpose flour (we threw in a little gluten flour as well)
1 tablespoon of salt added to 3/4 cups of water (mix well)
That's it for the ingredients, and the rest is work.
Pour the water around the edge of the flour in a big bowl and mix until shaggy. I know that sounds weird, but it'll make sense. Then you knead the hell out of the dough, turning all that shagginess into a solid lump. Put that into a thick ziplock freezer bag and let it sit for about 30 minutes.
This is a dry ball of dough. It's hard, and you're going to think 'There's no way I'm gonna roll this out into a stupid noodle, and I should just eat the stupid cup of instant ramen and call it good.'
You would be right about that; it is not going to roll out easily.
So per the instructions, and not because we are crafty weirdos, we put the dough on the floor in the plastic bag and stomped on it. Then we took the dough out, folded it, put it back in the bag, and stomped on it again. After five or six times, the dough smoothed out. It wasn't going to be any easier to roll, but it looked nice.
We gave it a final flat stomp, put some corn starch on the counter, and started rolling. It was easier to start it when it was slightly pre flattened, and it only took ten minutes or so to get it to noodle width.
We sliced it so it would still be a little thick then threw them into boiling water for about ten minutes.
We made a vegan shiitake dashi, added some soy sauce and mirin to create the broth the noodles went in.
I deep-fried some of our tofu then rinsed off the grease with boiling hot water before adding it to a broth of soy sauce and mirin to cook until it soaked up all the liquid. We caramelized the shiitake mushrooms we had used to make the dashi. Then we put everything together and topped it with some daikon we had fermented with red cabbage along with some fresh cucumber pickle.
Dinner
And then we made Udon again a few days later and then we'll be making them again in another couple days.
Luckily we have food, cookbooks, the internet, and a desire to eat things we can't just buy.
We decided on noodles, like a ramen bowl or something like that. That turned into Udon, and then we found out that we can make our Udon noodles, and that is something people do all the time. Not people I know, but people somewhere do it. So we did it.
The ingredients were:
2 cups or 300 grams of all-purpose flour (we threw in a little gluten flour as well)
1 tablespoon of salt added to 3/4 cups of water (mix well)
That's it for the ingredients, and the rest is work.
Pour the water around the edge of the flour in a big bowl and mix until shaggy. I know that sounds weird, but it'll make sense. Then you knead the hell out of the dough, turning all that shagginess into a solid lump. Put that into a thick ziplock freezer bag and let it sit for about 30 minutes.
This is a dry ball of dough. It's hard, and you're going to think 'There's no way I'm gonna roll this out into a stupid noodle, and I should just eat the stupid cup of instant ramen and call it good.'
You would be right about that; it is not going to roll out easily.
So per the instructions, and not because we are crafty weirdos, we put the dough on the floor in the plastic bag and stomped on it. Then we took the dough out, folded it, put it back in the bag, and stomped on it again. After five or six times, the dough smoothed out. It wasn't going to be any easier to roll, but it looked nice.
We gave it a final flat stomp, put some corn starch on the counter, and started rolling. It was easier to start it when it was slightly pre flattened, and it only took ten minutes or so to get it to noodle width.
We sliced it so it would still be a little thick then threw them into boiling water for about ten minutes.
We made a vegan shiitake dashi, added some soy sauce and mirin to create the broth the noodles went in.
I deep-fried some of our tofu then rinsed off the grease with boiling hot water before adding it to a broth of soy sauce and mirin to cook until it soaked up all the liquid. We caramelized the shiitake mushrooms we had used to make the dashi. Then we put everything together and topped it with some daikon we had fermented with red cabbage along with some fresh cucumber pickle.
Dinner
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