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Japanese udon
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| Artist: |
_ |
| Categories: |
Asian, Ethnic, Japanese, Pastas & Noodles |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| cup | All-purpose or whole-wheat | | | -flour | | 1
| tsp | Salt | | 1
| | Egg yolk | | 1/2
| | To 2/3 Cup cold water |
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Procedures:
| 1 | Sift flour and salt together into a large bowl. | | 2 | Add the egg yolk and enough cold water to make a stiff dough. | | 3 | Knead thoroughly. | | 4 | Cover the dough with a damp cloth and let it stand for 30 minutes. | | 5 | Sprinkle a board and rolling pin with additional flour. | | 6 | Roll out the dough until it is paper-thin. | | 7 | Fold the dough into a long, loose roll and cut it crosswise into strips, 1/10 inch wide. | | 8 | When unrolled, the dough strips should be at least 12 inches long. | | 9 | Cook for three or four minutes in boiling salted water if you have a pasta rolling machine use it instead |
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