Name: Egg drop noodle soup - Tamago toji udon
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 persons
Ingredients: 25g fresh ginger - cut in julienne; 1600ml water; 50ml soy sauce; 50ml cooking sake or cooking white wine; 40ml mirin; 1 1/2 tbsp hondashi powder; 3/4 tsp fine salt; 1 tsp sugar; 2 tbsp katakuriko/potato starch - dissolve in 2 tbsp water; 4 eggs - beaten; udon noodles for 4 people. Buy them or make them yourself :-); 1 leek for garnish - cut into thin slices

September 27, 2020

Egg drop noodle soup – Tamago toji udon

Egg drop noodle soup - Tamago toji udon

Persons

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

Ingredients

25g fresh ginger - cut in julienne
1600ml water
50ml soy sauce
50ml cooking sake or cooking white wine
40ml mirin
1 1/2 tbsp hondashi powder
3/4 tsp fine salt
1 tsp sugar
2 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
4 eggs - beaten
udon noodles for 4 people. Buy them or make them yourself :-)
1 leek for garnish - cut into thin slices

Instructions

1. making the soup
In a big cooking pot, add water, fresh ginger, cooking sake (or cooking wine), soy sauce, mirin, hondashi powder, sugar and salt. Mix.
2. Cook over high heat, bring it to a boil and set it aside for the moment.
3. Cook udon noodles according to the package instructions.
4. Dissolve katakuriko/potato starch with 2 tbsp water, mix. Reheat the udon soup and bring it to a boil. Add dissolved katakuriko/potato starch and mix.
5. Pour beaten eggs over the soup. Don't mix yet, just wait until the eggs cook/harden up a bit and then lightly mix once.
6. Transfer the cooked udon into a serving bowl and pour the egg soup on top of it.
7. Add some leek for garnish, serve hot :)

March 28, 2020

Homemade curry ramen with a pressure cooker

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Homemade curry ramen with a pressure cooker

Ingredients

1 tbsp vegetagle oil
350g beef - sliced
2 garlic cloves - finely chopped
a thumb of ginger - finely chopped
1 onion - sliced
1 carrot - cut into small pieces
1 beef bouillon cube
1L water + 800ml water

For the seasoning :

2 tbsp hondashi powder
2 tbsp soy sauce
2 tbsp curry powder
2 tbsp mirin
1 1/2 tsp sugar
6 cubes curry roux (Japanese curry sauce) - about 150g
* you can add more or less, depend on how tick you want your soup.
1/2 tsp salt (if necessary)

Instructions

1. In a pressure cooking pot, heat vegetable oil until hot. Add garlic, ginger and fry until just fragrant. Add the beef and cook for a few min. Then add onion, carrot and stir-fry for about 5 min or until slightly wilted.
2. Add water (1L) and beef bouillon cube. Put the lid on and lock the pressure cooker. Turn the heat to high. Once the pressure builds up, turn the heat down to low and cook at high pressure for about 8 minutes. Turn off the heat and let the pressure come down naturally.
3. Remove the lid, add another 800ml water. Add the seasoning (hondashi powder, soy sauce, mirin, curry powder, sugar and - optionnaly - salt.
4. Add the curry roux and bring the pot to a boil. Dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Your curry soup is ready.
5. Cook noodles according to the package instructions. Meanwhile, serve curry soup in a serving bowl. Immediately place the cooked noodles in the curry soup. Top up with chopped scallion and cheese if you want. Serve hot!

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.

March 22, 2020

Homemade Ramen w Philips Pasta Maker

Serving Size

3 to 6 persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Ingredients

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

560g all purpose flour (T55)
30g katakuriko/potato starch
10g gluten flour
4g baking soda for cooking
4g fine salt
216ml water

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

470g all purpose flour (T55)
22g katakuriko/potato starch https://amzn.to/3aF1pGO
8g gluten flour https://amzn.to/3jg3cG7
3.5g baking soda for cooking
3.5g fine salt
180ml water

Ingredients for 400g (for 3 to 4 people)

370g all purpose flour (T55)
23g katakuriko/potato starch https://amzn.to/3aF1pGO
7g gluten flour https://amzn.to/3jg3cG7
2.5g baking soda for cooking
2.5g fine salt
144ml water

Instructions

1. Mix the dry ingredients (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 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.

February 2, 2020

Teuchi soba with kitchenaid

Persons

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

Ingredients

240g buckwheat flour
320g bread flour (T65)
40g gluten flour
258ml water

Instructions

1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
5. Fit the Pasta Roller on 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. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
7. Repeat #5 and #6 with the rest of dough balls.
8. 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.
How to boil
Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.
NOTE: Better boil the soba a small quantity at a time to avoid cutting them.
You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.

November 14, 2019

Homemade soba noodles with Philips pasta maker

Homemade Soba Noodles with Philips pasta maker

Serving Size

3 to 6 people

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Homemade Soba Noodles with Philips pasta maker

Ingredients

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

300g buckwheat flour
260g bread flour or strong flour (T65)
40g gluten flour
210ml water

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

250g buckwheat flour
217g bread flour or strong flour (T65)
33g gluten flour
175ml water

Ingredients for 400g (for 3 to 4 people)

200g buckwheat flour
173g bread flour or strong flour (T65)
27g gluten flour
140ml water

Instructions

1. Mix dry ingredients (buckwheat flour, bread flour, gluten flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the spaghetti extrusion disc. Close lid.
2. Turn the machine on and choose the setting. Press Start.
3. Slowly pour water through the opening in the lid.
4. Soba dough will begin to form and soba noodle will come out within a few minutes. Cut the first soba noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first soba is not smooth enough ;-)
5. The noodles will be extruded. Now do not cut the soba until the machine stops (Only if your are making soba with 500 or 600g flour (twice this recipe's amount), then you should cut once at halfway point).
6. Toss the soba noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
Note : Soba is sort of fragile and easy to cut naturally. That is why I don't cut them while it is extruding. I tried several ways and found that this way works the best :-)

Notes

To enjoy a Soba soup bowl (in this case better cut them in ~80cm long noodles as they come out of the Philips Pasta Maker) :

*1.* Pour enough water in a big cooking pot and bring it to a boil. Add soba noodles for 1 person and mix gently with chopticks for a few seconds. Do not overmix. When the soba starts rising to the surface (after 30~40s), take it out, using a cooking sieve.

*2.* Immediately rinse with cold water. Then put it back in the hot water to warm it up. Leave until the soba gets to the texture you like : I prefer hard soba, so I leave it in the water for another 30~40 seconds :)

*3.* Move the soba to a serving bowl, and pour the soup with any garnish you like. Enjoy!