Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, japanese matcha udon noodles. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Japanese Matcha Udon Noodles is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Japanese Matcha Udon Noodles is something that I have loved my whole life. They are nice and they look fantastic.
Here is how you do it. Ingredients of Japanese Matcha Udon Noodles. Udon has a long history here, and people in Kagawa today consume this noodle dish more than seven times the average Japanese person.
To get started with this particular recipe, we must prepare a few components. You can cook japanese matcha udon noodles using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Matcha Udon Noodles:
- Make ready 60 grams Cake flour
- Get 40 grams Bread (strong) flour
- Get 5 grams Matcha
- Prepare 5 grams Salt
- Make ready 55 ml Water
- Prepare 3 minutes ★ Boiling time
During the Edo period many dishes. Experience a different way of enjoying udon with this recipe for matcha udon noodles with kamaboko fish cake. The matcha green tea in the udon noodles gives them a refreshing, leafy quality of flavour that contrasts nicely with the savoury umami flavours of the accompanying soup stock, as well as the green onion and kamaboko fish cake toppings. Kagawa has garnered a reputation for udon noodles, boasting the highest number of udon restaurants in the country.
Steps to make Japanese Matcha Udon Noodles:
- In a bowl, add flour, salt and water in that order.
- The difference from my usual udon recipe is to add matcha. Add the matcha in the bowl. Grab the bowl with both hands and mix the ingredients.
- Now, you will mix the flours. Use chopsticks so your hands won't get dirty.
- When the mixture looks like coarse crumbs as shown in the picture at Step 3, start kneading the dough until it looks like in this picture. If the right amount of water is used, the dough will not stick too much to your hand.
- Fold the dough once each from the right and the left to meet at the middle. Flour and coat the surface of the dough with cake flour. It will help keep the dough from sticking when you cut the noodles.
- Cut it to your desired thickness. Cook it for about 3 minutes and then all you need to do is to enjoy them. Insert a knife underneath the precut dough and scoop it up, then the udon noodle should easily separate apart.
However, most visitors are puzzled that these eateries open early in the morning and close around noon. MATCHA visited three popular udon restaurants in the region to find out why. If you make clear udon soup from scratch, you need bonito flakes, dried kelp, mirin (sweet rice wine), sake (Japanese rice wine) and light- colored soy sauce. At Japanese restaurants serving soba and udon, you will discover all kinds of noodle dishes. The most representative dishes are zaru-soba/udon - noodles on a knit bamboo platter, dipped in a tsuyu sauce served in a separate container - and kake-soba/udon, noodles placed in a bowl then covered in hot soup.
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