Name: Homemade Egg Ramen w Philips Pasta Maker
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Ingredients for 600g flour (for 5 to 6 people); 300g bread flour (T65); 250g all-purpose flour (T55); 40g katakuriko/potato starch; 10g gluten flour; 216ml = 1 egg + water; 4g fine salt; 4g baking soda for cooking; Ingredients for 500g flour (for 4 to 5 people); 250g bread flour (T65); 210g all-purpose flour (T55); 32g katakuriko/potato starch https://amzn.to/2MWnY1a; 8g gluten flour; 180ml = 1 egg + water; 3.5g fine salt; 3.5g baking soda for cooking; Ingredients for 400g (for 3 to 4 people); 200g bread flour (T65); 165g all-purpose flour (T55); 28g katakuriko/potato starch https://amzn.to/2MWnY1a; 7g gluten flour; 144ml = 1 egg + water; 2.5g fine salt; 2.5g baking soda for cooking

March 22, 2020

Homemade Egg Ramen w Philips Pasta Maker

Serving Size

3 to 6 people

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Homemade Egg Ramen w Philips Pasta Maker

Ingredients

Ingredients for 600g flour (for 5 to 6 people)

300g bread flour (T65)
250g all-purpose flour (T55)
40g katakuriko/potato starch
10g gluten flour
216ml = 1 egg + water
4g fine salt
4g baking soda for cooking

Ingredients for 500g flour (for 4 to 5 people)

250g bread flour (T65)
210g all-purpose flour (T55)
32g katakuriko/potato starch https://amzn.to/2MWnY1a
8g gluten flour
180ml = 1 egg + water
3.5g fine salt
3.5g baking soda for cooking

Ingredients for 400g (for 3 to 4 people)

200g bread flour (T65)
165g all-purpose flour (T55)
28g katakuriko/potato starch https://amzn.to/2MWnY1a
7g gluten flour
144ml = 1 egg + water
2.5g fine salt
2.5g baking soda for cooking

Instructions

1. Mix the dry ingredients (bread flour, all purpose flour, katakuriko/potato starch, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. In a small cup, add baking soda and fine salt, then add the 216ml water mix (1 egg + water), mix well and set aside. Turn the machine on and set it to the quantity you are making. Press Start.
3. Slowly pour the water mix through the opening in the lid.
4. Ramen dough will begin to form and ramen noodle will come out within a few minutes. Cut the first ramen noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first noodle is not smooth enough :-)
5. The noodles will be extruded. Cut the ramen every 35cm (approx).
6. Toss the ramen noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Continue until the machine stops.

January 1, 2020

Milky tonkotsu ramen with soy milk

Persons

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Ingredients

400g pork belly - thinly sliced
500g water
2 tbsp cooking sake or white cooking wine
25g lard (or 2 tbsp oil)
3 garlic cloves - finely chopped
1L soy milk
500g water
Ramen noodles for 5 people

For the seasoning

3 tbsp chicken bouillon powder
1 1/2 tbsp oyster sauce
1/2 tbsp sesame oil
1 1/2 tsp kosher salt
1/2 tsp sugar

Instructions

1. In a cooking pot, add 500g water and bring it to a boil.
2. Add sake/wine and pork, bring it to a boil again. Simmer for a few minutes until pork is no more pink.
3. Remove the pork on the plate and set aside. Keep the water in which you boiled the pork to make the soup. Strain the broth through a fine sieve into a bowl and set aside.
4. In a large cooking pot, heat lard and cook the garlic until fragrant. Add the boiled pork and cook lightly. Remove from the heat.
5. You can brown the pork with a kitchen torch if you have one (optional).
6. Now add the broth in the cooking pot with the cooked pork, add soy milk and another 500g water.
7. Add the seasoning ingredients and bring it to a boil. Skim off the top foamy layer.

Now we put it all together :

8. Boil the noodles according to the package directions, drain them very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with some vegetable and eggs of your choice. Sprinkle some ground toasted sesame seeds to taste.

December 27, 2019

homemade “teuchi” udon

homemade "teuchi" udon

Persons

Prep Time

30 minutes

Cook Time

1 hour, 30 minutes

Total Time

2 hours

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!

November 27, 2019

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Persons

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.

November 25, 2019

Yakisoba

Persons

Prep Time

30 minutes

Cook Time

20 minutes

Total Time

50 minutes

Ingredients

180g pork belly - thinly sliced - soak with 1 tbsp cooking sake or cooking white wine
160g cabbage - cut into bite sizes
1/2 onion (about 60g) - sliced
1/2 carrot (about 120g) - roughly julienne
1/4 red bell pepper (about 60g)
1/4 green bell pepper (about 60g)

For the seasoning

4 tbsp (about 70g) worcestershire sauce
1 tsp white miso paste
1 tsp chicken bouillon powder or torigara soup powder
1 tsp sugar
1/2 tsp soy sauce
1 tsp ketchup
noodle for yakisoba for 2 persons
some of aonori/seaweed flakes - (optional)
some of beni shoga (red pickled ginger) for the decoration

Instructions

1. In a bowl, add all the seasoning ingredients and mix well until smooth.
2. In a wok or a large frying pan, add oil and heat at medium high heat. Cook pork first until browned. Add onion, carrot and cook for about 1~2min. Then add cabbage, stir-fry until almost tender.
3. Wash yakisoba noodles with hot water, using a sieve. Gently loosen the noodles with hands.
4. Add the noodles in the wok and cook on medium heat. Keep an eye on the noodles as they may stick to the wok.
5. Last, add the seasoning sauce. Mix all together using tongs.
Sprinkel some of aonori (if you like) and serve hot!

If you use rehydratable noodle :

Boil the noodles according to the directions on the package. When the noodles are done, drain and rinse thoroughly with cold water, using your hands to agitate the noodles. Drain well. Toss the noodles with 1~2 tsp of vegetable oil (or sesame oil) to keep the noodles from sticking together.

Note :

Here I used "homemade fresh noodle": so first I steam the noodles for 5 to 6 mins, then I boil them for a few minutes. Then I wash the noodles with cold water to remove slime from the noodles.