Kitsune Udon

• Canned Goods

  • 2 1/2 g Dashi, powder

• Condiments

  • 1/2 tbsp Mirin
  • 1 tbsp Soy sauce

• Baking & Spices

  • 120 g Flour
  • 5 g Salt
  • 1/2 tsp Salt

• Liquids

  • 355 ml Water

Found on shescookin.com

Description

Ingredients

• 55 ml water
• 5 g salt
• 120 g flour
• 300 ml water
• 2.5 g dashi powder
• 1 tablespoon soy sauce
• ½ tablespoon mirin
• ½ teaspoon salt
• Garnish: fish cake, fried tofu, scallions

Directions

• In a bowl, mix the water, salt, and flour. Work the dough until it forms into a sticky ball, generously flour your hands and work surface, knead the dough into a thick disk, folding it in half and pressing it out again repeating for 5 minutes. Form the dough into a ball, place in a plastic bag and put it in a pocket of your clothing for 30 minutes. (Putting it in an apron pocket is not close enough to your body heat.)
• After 30 minutes place the dough ball on a well-floured work surface and roll out until the dough is 1-2 mm thin (about ¼ inch thickness).
• Fold the dough lengthwise and cut into 3 mm strips.
• Place in a pot of boiling water and cook for 12 minutes, separating the noodles with chopsticks as they cook. Remove the noodles with a slotted spoon, place in a sieve and rinse well with cold water.
• While the dough is rising, make the broth by adding the 300 ml water, dashi powder, soy sauce, mirin, and salt to a pot. Bring to a gentle boil before pouring onto the noodles in a bowl.
• Garnish soup with sliced fish cake, fried tofu, and scallions. Sprinkle with togarashi spice, if desired.