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Dans la lune

December 27, 2019

homemade “teuchi” udon

homemade "teuchi" udon

Print this recipe
Persons
3
Prep Time
30 minutes
Cook Time
1 hour, 30 minutes
Total Time
2 hours
homemade "teuchi" udon

Ingredients

  • 285g plain flour / cake flour (T45)
  • 3g gluten powder
  • 12g katakuriko/potato starch
  • 130g water
  • 18g salt

Instructions

  • 1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
  • 2. In a small cup, add salt and water. Mix well until dissolved.
  • 3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
  • 8. Repeat #6 and #7 with the rest of dough balls.
  • 9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • NOTE: you can also cut by hand. Check out the video below!
  • 10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.
  • You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese

November 27, 2019

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

  • 430g bread flour/strong flour/all-purpose flour (T65)
  • 20g gluten powder
  • 50g tapioca flour
  • 100g plain flour/cake flour (T45)
  • 258g water
  • 15g fine salt
  • 10 ~15g baking soda
  • katakuriko/potato starch

Instructions

  • 1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

For Yakisoba

  • If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

NOTE: You can also freeze the noodle bundles.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

November 24, 2019

Saikyo yaki Salmon – White miso marinated

Saikyo yaki Salmon in white miso

Print this recipe
Serving Size
5 to 6 people
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Saikyo yaki Salmon in white miso

Ingredients

  • 850g salmon filets
  • 150g white miso paste
  • 100g white sugar
  • 80g mirin
  • 50g cooking sake or white cookingwine

Instructions

  • 1. In a bowl, mix together the white miso paste, cooking sake, mirin and sugar until it forms a smooth paste for the marinade. Set aside.
  • 2. Sprinkle salt over the salmon and set aside for about 30min. Salt will draw excess water/liquid and smell from the fish.
  • 3. Gently pat dry with paper towel to remove the moisture of salmon. Do not wash with water after that!
  • 4. Pour half of the marinade sauce in a flat bottom container. Place the salmon in the container and pour the rest of marinade sauce on top of it so as to coat both sides.
  • 5. Cover with saran wrap and keep it in the fridge for 2-3 days.

if you cook with the saucepan

  • 6. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off). Heat up a grill pan lined with cooking sheet paper over medium heat and place the salmon skin down first. After a few minutes, turn the salmon over and grill the other side for another a few minutes until they are lightly browned or until the salmon is almost cooked through.

if you cook in your oven

  • alt. 6. Preheat oven to 200ºC. Wipe excess miso marinade off the fillets (use your hands, don't rinse it off) and place the fish skin side up on a baking pan lined with parchment paper or silicone baking sheet. Then bake about 10 to 15 minutes or until the salmon is almost cooked through.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fish, Food Yummy, Japanese

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