#washoku

[najia-cooks]

うどん / Udon (thick Japanese noodles)

Udon are thick, chewy Japanese noodles. They have a place in 和食 (washoku; "Japanese food" or "harmonious food")—'traditional' Japanese cuisine that predates the increased opening of Japan to foreign trade and influence in the Meiji period. Conventionally, udon are eaten hot or cold in soups and with dipping sauces. Yaki udon and curry udon are udon dishes more associated with 洋食 (yoshoku: "Western food").

In some places, udon may be purchased dried, fresh, or frozen, but in others they may be unavailable. This recipe lets you make delicious fresh udon—with much better, chewier texture than dried or frozen—no matter where you are, with just flour, salt, and water.

Recipe under the cut!

Patreon | Tip jar

Makes 2 servings.

Ingredients:

1 2/3 cup (200g) all-purpose four

1/3 cup + 1 Tbsp (90g) lukewarm water

10g kosher or flake salt (about 2 tsp David’s kosher salt—volume may vary by brand—or 1 tsp table salt)

Potato starch or cornstarch (for dusting)

Instructions:

To make:

1. Add flour to a large mixing bowl. If measuring by volume, measure flour by spooning it gently into a dry cup measure and levelling off the excess.

2. Dissolve salt into water to create a brine.

3. Slowly add brine to flour while mixing to distribute evenly. Mix and press dough until it just comes together into a ball with no dry flour remaining; it’s okay if the ball has cracks in it or seems “shaggy.”

If dry flour remains, wet your fingers and continue pressing. Be careful not to add too much water; the dough should feel too tough to knead by hand. Cover and allow to rest for 30 minutes.

4. Knead the dough by hand for about 200 turns, until smooth and pliable ("as soft as an earlobe").

Another common Japanese method which will spare your hands is to place the dough in a large resealable plastic bag, leaving a little bit of air. Step on the dough with your heels (starting from the center and working your way out) until it is flat. You can also place it between two pieces of parchment paper and place kitchen towels below and on top of it before stepping on it, if you don’t have a large enough bag.

Remove the dough from the bag and fold the edges in towards the center, like an envelope; then fold the corners into the center to form a ball, and place it seam-side-down back inside the bag. Repeat this (stepping on the dough, folding it and gathering it into a ball, and placing it back in the bag) four more times, or until the dough is smooth and pliable.

5. Allow the dough to rest, covered (or sealed in the bag), for 1 1/2 to 3 hours (closer to 1 1/2 hours if your kitchen is warm; closer to 3 hours if it is cold).

6. On a working surface lightly dusted with starch, flatten the dough into a disc with your hand, then roll it out with a rolling pin into a rectangle about 1/8" (3mm) thick and 12" (32cm) long. You can do this by rolling it out in one direction, then flipping the dough 90 degrees and rolling again. Then, wrap the dough around the rolling pin as you roll diagonally from corner to corner, first in one direction and then the other, to even out the thickness of the dough and shape the corners of the rectangle.

7. Dust the surface of the dough with more starch and fold it in thirds lengthwise (so that the folds are parallel to the 12" long edge).

8. Using a sharp knife, cut the dough widthwise (perpendicular to the fold lines) to create noodles about 1/8" (3mm) in width. Cut straight down, rather than moving the knife back and forth in a sawing motion, which would tear the edges of the noodles.

9. Pick up and "plop" the cut noodles down using your fingers while adding a bit more starch to ensure that the noodles don't stick to each other.

To cook:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles no longer taste raw, 10-13 minutes.

3. Drain and rinse with cold water to halt cooking and rinse off excess starch.

To use the noodles in hot soup, dip the noodles into a pot of hot water to bring up their temperature; portion them into individual serving bowls and pour your broth over them.

To store unused noodles, place individual portions into ziplock bags or tupperware containers lined with parchment paper; freeze for up to a month. Boil noodles directly from frozen for 12-15 minutes.

#Japanese #washoku #recipes #vegan recipes #cooking #udon

[moment-japan]

金沢帰還中、お昼は魚定食三昧。

（どんだけ魚好きやねん）

鮮度が違うねん、鮮度が！

（同じ店に２回行く）

一番好きなお笑いタレントは横山やすしです。

（めちゃ昭和で古いけどいセンスは良かったよなあの人）

年末は大阪へ食い倒れに行く予定なのでよろしく大阪。

昭和の関西CM凄く面白いよな。

（また飽きもせず、見とるのか）

追伸：半年で３キロ痩せました・・。

（毎日大変だものな。笑）

#washoku #japan #kanazawa

[useyourimagination2020]

特上厚切り リブロースかつ丼 350g, 日本橋とんかつ一(HAJIME)

(via 「日本橋とんかつ 一」極厚！とんかつ+とじないカツ丼 丸七+瑞兆な大行列店)

#かつ丼 #カツ丼 #豚カツ #japanese food #washoku #tokyo

[toujiya]

おはようございます

#おから煮 #卯ノ花 #washoku

[mastigiias]

Work bentos, ink brush and highlighter on origami paper, 2023.

During the end of the school year in Japan the teachers all order bentos. I remember how anxious I was the first year about making sure to eat everything and not be rude. I love so many kinds of Japanese food but I was unfamiliar with a lot of the more traditional bento items and I get pretty stressed if I’m trying a bunch of new things at once. This is multiplied if several of those things are gelatinous or slimy. This year it was a lot less nerve-wracking because I was familiar with and even look forward to many of the dishes now. I still made my desk neighbour eat my okra though and she didn’t tease me too much. I’m kind of boring so my favourites are usually tamagoyaki and grilled fish.

#illustration #artists on tumblr #traditional art #ink drawing #marker #highlighter #zebra mildliners #bento #japan #japanese food #washoku

[hiraim]

貝の刺し盛り、舞茸ごはん

#japan #dinner #lunch #tokyo #japanesefood #japanesecuisine #homemade #washoku

[suiiiika]

さけ弁当 550円 #稲田堤 #便當 #鮭 #唐揚げ #ちくわ天 #obento #karaage #yummy #instafood #foodporn #tokyo #lunch #japanesefood #washoku #japan #friedchicken #bento #弁当 #さけ弁当 #孤独のグルメ #鶏からあげ定食 #中のり (中のり) https://www.instagram.com/p/CpmgUEzyA7o/?igshid=NGJjMDIxMWI=

#稲田堤 #便當 #鮭 #唐揚げ #ちくわ天 #obento #karaage #yummy #instafood #foodporn #tokyo #lunch #japanesefood #washoku #japan #friedchicken #bento #弁当 #さけ弁当 #孤独のグルメ #鶏からあげ定食 #中のり

[koraiseishin]

#sushi #cuisine #japanese food #foodporn #nigiri #hosomaki #sushi roll #washoku #すし #寿司 #和食 #japan #japanese #aesthetic

[japanesewords]

#japanese words #washoku #japanese food

[hobbeskitten]

Just perpetually making food and avoiding real hobbies

#food #Sushi #Soba #Yoshoku #washoku #puff pastry

[yoko-fr]

春のごちそう☆

糠を入れて茹でた　筍‼︎

春を実感します。

いつも作る筍料理から　三品を。

＊ 筍ごはん

＊木の芽和え

＊若竹煮

筍の香りと風味を味わいたくて，お出汁を効かせて薄味に仕上げると　春のごちそうに‼︎

#たけのこ #筍料理 #春の香り #春のごちそう #たけのこご飯 #木の芽和え #若竹煮 #おうちごはん #手作り #和食 #bamboo shoot #washoku #home cooking

[chihiro0315]

しっかり和朝食 ・塩麹鮭に大根おろしを添えて ・いんげんのおひたし ・白和え ・みょうがの甘酢漬け ・ごぼうとにんじんのマヨ和え （ローソンのお惣菜） ・根菜お味噌汁 ・きのこの炊き込みご飯 #japanesefood #washoku #breakfast #misosoup #朝食 #おうちごはん #自炊 #和食 #鮭 #味噌汁 #炊き込みご飯 https://www.instagram.com/p/CnnWa6ByrlH/?igshid=NGJjMDIxMWI=

#japanesefood #washoku #breakfast #misosoup #朝食 #おうちごはん #自炊 #和食 #鮭 #味噌汁 #炊き込みご飯

[tgtg6ch]

Taiga (SixTONES) 🐺

#kyomoto taiga #SixTONES #bento #beef tongue #washoku #nom nom #tv show #my gifs #J2 #オオカミ少年

[useyourimagination2020]

「魚つる はなれ」, 藤沢

(via 大人気の魚屋が待望の飯屋をオープン「魚つる はなれ」 | SHONAN garden（湘南ガーデン）)

#kaisen don #japanese food #washoku #海鮮丼 #藤沢

[toujiya]

おはようございます

梅雨明けしましたね

今朝のお味噌汁

もめん豆腐、油揚げ(手あげ)、玉ねぎ、わかめ、ネギ入り

#生とうふ #油揚げ #朝食 #tofu #miso soup #washoku

[houjichaya]

...when it's rainy and cold, I like to make oden. (I also like to make oden even when it's neither rainy nor cold. I'll make oden in the middle of summer if the feeling hits.)

#shaycooks #oden #japanese food #washoku #posting food so my blog is not 100% idol boys #let me feed you