Name: Pink Udon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 80g cooked beetroot - cut into cubes; 150ml water; 250g cake flour / plain flour (T45); 5g gluten powder; 35g katakuriko / potato starch; 10g tapioca flour; 5ml water

February 1, 2021

Pink Udon – Philips Pasta Maker

Pink Udon

Serving Size

5 to 6 people

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

80g cooked beetroot - cut into cubes
150ml water
250g cake flour / plain flour (T45)
5g gluten powder
35g katakuriko / potato starch
10g tapioca flour
5ml water

Instructions

1. In a blender cup, add beetroot and water. Blend until a smooth paste. Sieve twice, first with a large mesh, then with a fine mesh sieve. Set aside 108ml of it.
2. In a cooking bowl, add plain flour, potato starch, tapioca powder and gluten powder and mix well.
3. Set the disc for Udon and transfer the dough into the pasta machine's tank. Start the machine. Add 108ml of beets juice and then 5ml water.
4. Prepare the tray and sprinkle potato starch. Noodles come out! cut the first 10cm and put it back in the tank. Resume the program.
5. Dust the udon as it comes out with flour and cut them when you reach the length you want.
6. Continue until the machine stops or the dough is all used up.
Enjoy!

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 :)

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

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 :)

January 12, 2020

Kakiage tempura udon

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Ingredients

For the kakiage tempura

1 leek (about 240g) - into a julienne
100g small shrimps
1 tbsp katakuriko/potato starch
4 tbsp plain flour/cake flour (T45)

Tempura mix

2 tbsp water
1 tsp apple cider vinegar
1 egg

For the easy udon soup

2L water
3 tbsp soy sauce
4 tbsp mirin
1 1/2 to 2 tbsp sugar
2 tsp salt
2 tbsp dashi powder
Udon noodles for 5 people

Instructions

1. Making the kakiage In a large bowl, add leeks and shrimps. Mix. Then add katakuriko/potato starch and flour. Coat vegetables well with flour.
2. For tempura batter, add beaten egg in a medium bowl, then add ice water (2 tbsp) and vinegar (1tsp). Mix them. Pour the batter on the vegetables from #1 and mix lightly.
3. Prepare a large plate lined with paper towels (it will help absorb excess oil).
4. Add oil to a large saucepan to reach a depth of 5 cm. Heat up to 165~170°C at medium-high heat. Gently place a few battered vegetables in. While the batter fries, use your chopsticks to maintain the veggies shape until it has hardenned (other wise they might spread away from each other). Fry kakiage until they are golden brown. Drain excess oil on the paper towel plate. Set aside.
5. Prepare the udon soup In a big cooking pot add 2L water, add soy sauce, mirin, sugar, salt and dashi powder. Bring it to a boil. That's your soup.
6. Bring another large pot of water to boil for udon cooking. Once the soup and the kakiage are ready, cook udon noodles in the water. For the time to boil udon, follow the package instructions. Heat up the noodle soup at the same time.
7. Serve udon and soup in bowls and top with kakiage!

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!