Requested recipe, Udon and an Udon use
 

Requested on the chat line Wednesday night:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Xxcarol's Homemade Udon
Categories: Xxcarol, Japan, Pasta
Yield: 8 Servings

4 c All purpose flour, or wheat
1 ts Salt
1 ea Egg yolk

So simple! It has one more ingredient, cold water. These are the
home noodles of Japan and much of the orient.

Sift the flour and salt together into a large bowl then add the yolk
and enough water to make a stiff paste. Kneed this completely then
let sit for about 30 mins or so. Sprinkle a board and rolling pin
with more flour then roll it out thin as possible. Roll up the
flattened noodle and cut to long thin strips (about 8 to an inch). To
cook, just boil in salted water or in Japanese fish broth (called
Dashi).

To kick this up a tad, you can add some powdered wasabi to the flour,
about a teaspoon. This won't make them 'hot' or bitter, but add just
a tang.

From the Japan kitchen of: xxcarol, Sasebo Japan, 25May2003

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Xxcarol's Special Udon Nabe
Categories: Xxcarol, Japan, Soups
Yield: 6 Servings

8 c Dashi or chicken stock
6 tb Soy sauce (shoyu)
1/4 c Sake
2 tb Mirin
12 oz Fresh udon noodles
6 ea Clams, small, cleaned
1 ea Chicken breast, deboned/cut
1/3 lb Scallops (about 8)
3 oz Kamaboko (fish paste/cake)
6 ea Scallions(green onions)
4 ea Large mushrooms, halved
6 ea Medium shrimp

Ok, I'm in Japan! I havent had a chance as of this typing to get the
phone lines installed just yet, but here's a goodie that's easier to
make than the longish ingredient list looks like.

I live right next to 'Tonoo Market Street' which is just like it
sounds. A street lined with itty bitty fresh produce stores where 1/2
the produce is along the sidewalk. Kinda like an open-air market.
Very neato!

Along that street where I walk my way home, are all these fixings.
Yoki, my local 'mama-san' who speaks no english (that's ok, I speak
no usable Japanese yet), has taken on this local 'gaijin' (foreigner)
and is slowly with pantomine, showing me something new at her stall
each day. I think most of my Japanese to date, is cooking/food
related (grin, suprised? Naww).

Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
fatter than linguini and softer with a touch of rubbery consistancy.
It's also called 'alimentary paste' when labeled in english. Normally
sold fresh or vacumn packed. Occasionally dried.

Kamaboko, or 'fishcake' is a product made from mildish fish scraped
from the bones (paste-like) and formed to a roll (when formed to a
roll, it's Kamaboko and may have added colors and seasonings).

Cook the udon according to directions, and in second pot, simmer
stock and add the meats (shrimp only in last 5 minutes). Add veggies
in the last 5 mins or so with the shrimps.

Ruth, Hawaii variation. That scraped 'bonefish' made to a pale tan
paste? Form it into 'fishballs' like you would make small meatballs.
Tuck into soup in last 5 mins.

Total cooking time once both are boiling: 5 mins for Udon, 10 for
'other pot'. Strain udon from water and add to stock pot then serve.

Goes lovely with toasted pretzel bits (try tossing them with a little
butter and hot chili-pepper then nuking for 60 secs) and also with a
sliced fresh peach (fill center with a drizzle of honey and cinnimon,
nuke 1 minute then add a dollup of whipped cream or try japanese
style, with 'miricle whip' salad dressing).

From the kitchen of: xxcarol in japan

MMMMM

Requested recipe, Udon and an Udon use
 

"Cshenk" > wrote in message
...
> Requested on the chat line Wednesday night:
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
<snip delicious sounding recipes>
>
> From the kitchen of: xxcarol in japan
>


Thanks for posting this Carol!!

kimberly

Requested recipe, Udon and an Udon use
 

On Nov 29, 5:10 pm, "Cshenk" > wrote:
> Requested on the chat line Wednesday night:
>
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>
> Title: Xxcarol's Homemade Udon
> Categories: Xxcarol, Japan, Pasta
> Yield: 8 Servings
>
> 4 c All purpose flour, or wheat
> 1 ts Salt
> 1 ea Egg yolk
>
Isn't that pretty much how you'd make an American noodle?

--Bryan

Requested recipe, Udon and an Udon use
 

"Nexis" wrote
"Cshenk" wrote in message ...
>> Requested on the chat line Wednesday night:
>>
>> MMMMM----- Recipe via Meal-Master (tm) v8.06
>>
> <snip delicious sounding recipes>
>>
>> From the kitchen of: xxcarol in japan
> Thanks for posting this Carol!!

Welcome Kimberly! Fact is, unless I want to add some seasoning to the Udon,
it's just fine to get the plastic pouch type and use that. I've made my own
but more to keep a group of kids occupied <g>. It's rather good at that!

In Sasebo housing, the kids tended to travel in what we called 'flocks' and
they'd decend on a house that fed them pretty often. Lots of us parents
would make up fun games with foods for the kids to make. Udon was one of
many. Pancit was another.

Requested recipe, Udon and an Udon use
 

On Dec 2, 3:24 pm, "Cshenk" > wrote:
> "Bobo Bonobo(R)" < wrote
>
> >> Title: Xxcarol's Homemade Udon
> >> Categories: Xxcarol, Japan, Pasta
> >> Yield: 8 Servings
>
> >> 4 c All purpose flour, or wheat
> >> 1 ts Salt
> >> 1 ea Egg yolk
>
> > Isn't that pretty much how you'd make an American noodle?
>
> Yes, the difference is the thickness and that these are used 'fresh' not
> dried. You want them about 1/4 to 1/3 inch thick all around. If making your
> own, you can add a pinch of seasoning to the mix which is a nice touch.

I always use homemade noodles fresh, rather than drying them.
>
> The ones in bags are just fine so I only make my own when entertaining kids.
> The 7-12 YO set get a kick out of making them. Cutting is easiest with an
> oiled plastic knife.

Those rolling pizza cutters are what I use. I never thought about
oiling the *blade*.
>
--Bryan

Requested recipe, Udon and an Udon use
 

"Bobo Bonobo(R)" < wrote
>> Title: Xxcarol's Homemade Udon
>> Categories: Xxcarol, Japan, Pasta
>> Yield: 8 Servings
>>
>> 4 c All purpose flour, or wheat
>> 1 ts Salt
>> 1 ea Egg yolk
>>
> Isn't that pretty much how you'd make an American noodle?

Yes, the difference is the thickness and that these are used 'fresh' not
dried. You want them about 1/4 to 1/3 inch thick all around. If making your
own, you can add a pinch of seasoning to the mix which is a nice touch.

The ones in bags are just fine so I only make my own when entertaining kids.
The 7-12 YO set get a kick out of making them. Cutting is easiest with an
oiled plastic knife.

Then we'd stir up an udon nabe dish.

Requested recipe, Udon and an Udon use
 

"Bobo Bonobo(R)" wrote
>> The ones in bags are just fine so I only make my own when entertaining
>> kids.
>> The 7-12 YO set get a kick out of making them. Cutting is easiest with
>> an
>> oiled plastic knife.
>
> Those rolling pizza cutters are what I use. I never thought about
> oiling the *blade*.

And I never thought of a rolling pizza cutter! Probably because i didnt
have one <grin>. I was more worried about 'kid-safe' so went the plastic
knife and found it worked really well if oiled. Had a little 'spritzer'
(meant for olive oil I think) and the kids would have fun re-oiling their
'blade' with it.