Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, japanese matcha udon noodles. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Udon noodles are originally from China. When it was first introduced in Japan, udon was believed to have been made in the shape of a dango rice cake that was slightly flattened. Apparently, the current elongated shape of the udon that is eaten with soy sauce and soup has been invented during the Edo period.
Japanese Matcha Udon Noodles is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Japanese Matcha Udon Noodles is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook japanese matcha udon noodles using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Matcha Udon Noodles:
- Make ready 60 grams Cake flour
- Prepare 40 grams Bread (strong) flour
- Get 5 grams Matcha
- Prepare 5 grams Salt
- Take 55 ml Water
- Prepare 3 minutes ★ Boiling time
Ingredients of Japanese Matcha Udon Noodles. The series is dubbed the Japan Noodle Trio, and leading the double-duty charge is the Cup Noodle Matcha, combining the strengths of the world-famous instant ramen with green tea."Wait a second, Casey" you might be thinking, "I remember you eating green tea Cup Noodles three years ago and saying you didn't like them much at all!"If so, thank you for remembering, but also be aware that. Udon has a long history here, and people in Kagawa today consume this noodle dish more than seven times the average Japanese person. If you are interested in experiencing this unique udon culture, we recommend staying at UDON HOUSE in Mitoyo.
Instructions 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.
In addition to booking a stay, you can participate in an udon-making class, harvest vegetables for tempura on a farm tour, and visit local udon restaurants. Traditionally hand crafted by the Tanaka family using very old methods from hard red winter and spring wheat flour and a bit of sea salt. 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. Soba and udon are both typical Japanese noodle dishes found at almost any Japanese restaurant.
So that’s going to wrap it up with this exceptional food japanese matcha udon noodles recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this site on your browser, and share it to your family, friends and colleague. Thank you for reading, I hope My site becomes “the place to be” when it comes to japanese matcha udon noodles cooking. Go on get cooking!
