Name: Homemade Udon noodles w Philips Pasta Maker
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Ingredients for 600g flour (for 5 to 6 people); 540g cake flour/plain flour (T45); 12g gluten; 48g katakuriko/potato starch; 216ml water; Ingredients for 500g flour (for 4 to 5 people); 450g cake flour/plain flour (T45); 10g gluten; 40g katakuriko/potato starch; 180ml water; Ingredients for 400g (for 3 to 4 people); 360g cake flour/plain flour (T45); 8g gluten https://amzn.to/2VU8Gw1; 32g katakuriko/potato starch https://amzn.to/2yYsoxH; 144ml water

March 20, 2020

Homemade Udon w Philips Pasta Maker

Homemade Udon noodles w Philips Pasta Maker

Serving Size

3 to 6 persons

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Udon noodles w Philips Pasta Maker

Ingredients

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

540g cake flour/plain flour (T45)
12g gluten
48g katakuriko/potato starch
216ml water

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

450g cake flour/plain flour (T45)
10g gluten
40g katakuriko/potato starch
180ml water

Ingredients for 400g (for 3 to 4 people)

360g cake flour/plain flour (T45)
8g gluten https://amzn.to/2VU8Gw1
32g katakuriko/potato starch https://amzn.to/2yYsoxH
144ml water

Instructions

1. Mix dry ingredients (plain flour, gluten flour, katakuriko/potato starch) in a bowl. Transfer to the "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you're going to be making. Press Start.
3. Slowly pour water through the opening in the lid.
4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon 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 cut the udon every 30~35cm.
6. Toss the udon noodles with a little bit of flour or katakuriko/potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished!
Serve with hot soup or cold or for stir-fry :)

February 4, 2020

Soba in hot soup

Persons

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Ingredients

For the soup

2L water
1 pack of katsuobushi powder (optional)
2 tbsp soy sauce
3 tbsp mirin
1 tbsp sugar
2 tbsp hondashi powder
2 tsp kosher salt

For the tenkasu

60g cake flour (T45)
100ml water
1/4 tsp salt

For the topping

2 leek - finely sliced
Soba for 5 people

Instructions

1. In a large cooking pot, add water (2L) and bring it to a boil, add "katsuodashi pack" if you have and simmer for about 5 min. Remove it from the water.
2. Add all the soup ingredients and bring it to a boil. Set aside.
3. Make the tenkasu In a small bowl, add flour, salt and water. Mix well. In a small cooking pot, add about 2 to 3 cm of oil and when the temperature reaches about 160℃, sprinkle the tenkasu batter, using a egg whisk.
4. Deep-fry until they are lightly browned. Transfer onto the paper towl to remove excess oil.
5. In a big cooking pot, add water and bring it to a boil. Add the soba noodles, and stir gently, so they don’t stick together. Cook until al dente or how hard you like your soba.
6. Drain the soba noodles and wash the noodles in cold water to get rid of any slimy texture.
7. Then put the soba noodles into the boiling water to warm up again. Once they are warm, drain well and place them into a serving bowl.
8. Pour the soup and sprinkle sliced leek as much as you want and then "Tenkasu".
Serve hot!

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!

September 21, 2019

Road trip in Japan : Kansai and Chubu

This summer we took the road through the Chubu region in Japan. It’s not the Tokyo area (Kanto) and it’s not the Osaka area (Kansai) either, it’s in between! The cute map from lovelyjapan.com will help us at this stage.

So it may be easy to miss but there are many things to see and visit there. We actually took a week long road trip there this summer and I can now give some hints for a future travel of yours :-) Here is the suggested itinerary and I’ll add a day by day review as I manage to free up time.

day 1 Kobe to Nagoya

day 2 Nagoya & Gero Onsen

day 3 Takayama & Shirahone

day 4 Omachi to Renge Onsen

day 5 Toyama to Kurobe

day 6 Kanazawa and Noto

day 7 Drive via Mikatagoko

May 17, 2018

Soba salad

Persons

Ingredients

3 bundles of soba (about 240g)
1 tomato - cut into small cubes (about 0.5cm)
80g ham - cut into small cubes (about 0.5cm)
100g cucumber - cut into small cubes (about 0.5cm)
2 eggs hard-boiled eggs - peeled and cut into bite-size

For the sauce

1 tbsp sesame oil
3 tbsp tsuyu
2 tbsp water
1 tsp sugar
1/4 tsp salt

Instructions

1. Place all the sauce ingredients in a small bowl and mix well. Keep it in the fridge until you serve.
2. Drop the soba noodles into the boiled water until tender, probably a little bit less time than what packet instructions usually say. Drain them in a colander and rinse with cool water.
3. Transfer the cooked soba noodles in a serving dish and sprinkle tomato, cucumber, ham and egg over the soba.
4. Pour the sauce over the soba salad, and toss to combine.
Serve at room temperature or cold!