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Handgjorda udonnudlar med matcha

Handgjorda udonnudlar med matcha

  • Recipe parson20160119 26781 hqf99x Räcker till 1
Betyg av 27 personer
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Betygsätt detta recept:

Tillverka dessa delikata men samtidigt enkla udonnudlar med matcha och ge dina nudlar en touch av grönt te. Dessa nudlar tillverkas av vanlig udondeg, fast med lite färgstarkt matchapulver, vilket ger dem en uppfriskande, bladig smak som bildar en fin kontrast mot den kryddiga smaken av tsuyu-soppbuljong eller dipp. Dessa udonnudlar smakar bäst kalla, serverade på ett zaru-fat med tsuyu och garnering.

Ingredienser

udon flour 120g
water 70ml
salt 12 g
matcha powder for cooking 5g
udon flour for dusting

Så här gör du

  1. Combine the water and the salt to make brine. In a separate bowl, gently combine the udon flour and the matcha powder. Then slowly add the brine little by little to a bowl of the udon flour mixture.
  2. To avoid clumping, gently mix in the brine by hand until all of the brine has been absorbed into the flour. When the consistency is dry and crumbly, then form the dough into a ball.
  3. Lightly dust a working surface and place the dough on it. Knead the dough.
  4. After the gluten has developed and the dough is a nice, stretchy consistency, cover the dough with cling film and allow to rest for two hours. The cling film is needed to make sure the dough does not dry out.
  5. Place the dough on a floured wooden board or flat surface and using a rolling pin, flatten out the dough into a square. After flattening into a square, wind the dough around the rolling pin and proceed to roll again on the pin to flatten further. Unroll the dough from the pin, and continue using the rolling pin to flatten until the dough reaches about 3mm in height.
  6. Then fold the dough into thirds on top of each other. Cut the dough into noodles making 3mm in width cuts into the dough with a large chopping knife. To make sure that the noodles all finish cooking at the same time, make sure to make the width of the noodles are as similar in size as possible. To make sure the noodles do not stick to each other after cutting, unravel them and place them flat before boiling.
  7. Boil the noodles for 15-18 min. in about 4L of water. Make sure to not let the noodles boil over. Drain the noodles and rinse with water. Serve on a Japanese zaru tray for authenticity. 

Ingredients20160119 26781 1qjvetq

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