Asian & Wafu, Cooking, Egg, Everyday cooking, Fast & Yummy, Rice, Soup
180g steamed rice
400ml (or more) water
1/4 to 1/2 tsp salt
1 egg - beaten
1. In a medium size cooking pot, add the steamed rice and water. Bring it to a boil.
2. Once it boils, reduce the heat to low and simmer for about 15 to 20 min. Add more water if you like a more soup-like texture. The rice should be soft and thickened. Add salt and mix. If 1/2 tsp is not enough salt for you, then add more salt as per your taste.
3. Put the stove back to high heat and pour the beaten egg over the rice. Mix with a cooking paddle gently.
4. Serve in a rice bowl and garnish with green spring onion or another topping of your choice. I also like sesame, soja, umeboshi, furikake, konbu etc...
1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
5. With a pastry brush, gently brush the surface with egg.
6. Gently place each sausage on the bread.
7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
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.
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!