Monday, May 12, 2014

UDON

UDON
 
I LOVE UDON!
 
 
 
You do the math: a snowy, chilly evening. Yes, it's May in Colorado. I have left-over chicken. The carcass and bones became stock. I have flour, water and salt. I love Udon. That all adds up to:
 
CHICKEN UDON SOUP
Yield; 4 Servings
 
 
4 cups chicken stock
1/4 cup soy sauce
1 tablespoon sesame oil (not toasted)
1 tablespoon chili garlic sauce
Meat of 2 chicken breasts, shredded
Udon noodles, recipe below
Scallions, sliced
Toasted sesame oil, a drizzle
 
  • Heat the stock
  • Add the soy sauce, sesame oil, garlic sauce.
  • Add the chicken.
  • Bring to a simmer.
  • Add the noodles
  • Cut until softened
  • "Plate the soup up" into large bowls
  • Garnish with scallions and a drizzle of sesame oil 
 
UDON
 
1 1/4 cups water
1 tablespoon plus 1 teaspoon kosher salt
2 1/2cups bread flour (a higher protein content, creating a great texture)
1 1/4 cups all purpose flour
 
  • Bring the water to a simmer. Add the salt and stir to dissolve.
  • Allow the water to cool to  warm (above body temperature)
  • While the water is cooling, blend the two flours.
  • Add the warm, salty water to the flour mixture and mix with your hands to combine in the bowl.
  • Move the dough to the counter and knead until smooth. It will be pretty stiff dough, but will get to a smooth texture.
  • Now the fun part. Take the dough and place in a heavy plastic zip lock bag. Seal the bag but leave and inch open so air can release.
  • Put the bag on the floor and using your feet (bare feet) walk on the dough using your heels and the balls of your feet to flatten the dough.
  • Pick up the dough, remove from the bag and fold it in half, and then half again.
  • Back in the bag, back on the floor. Walk on it again.
  • Pick it up. Remove from the bag. Fold it again.
  • Repeat 2 or 3 more times.
  • Allow the dough to rest in the bag, at room temperature for a few hours.
  • Sometimes I roll and cut the noodles by hand.
  • Sometimes I use my pasta roller and cutter. Roll the dough just to number 2 setting on the roller. Cut with a fettuccini cutter.
I will often cook the Udon in simmering water and then stir fry with vegetables and a drizzle of sesame oil. Then top with sesame seeds.
 
 Ready? GO!
 




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