Udon noodles, recipes with photos

B Japanese cuisine udon noodles - second course after rice. "Savory food for the soul" - so lovingly called Asians. Recently Recipes dishes with this pasta began to cause genuine interest and domestic gourmet.

As more and more popular, udon noodle once overgrown with legends. It is said that this dish regularly ate Japanese Sasuke. According to one version, udon noodles appeared in the Land of the Rising Sun through the Buddhist monk Kukai. He brought it from China in the VII century BC. e. Monk was a native of the area Sanuki (translation - udon) on the island of Shikoku, a dish from there spread throughout the country and has become as much a symbol of Japanese cuisine as sushi and rolls. Recipe brought to Europe by Marco Polo. Russian fans of the melodic sound of noodles compared with the names of the dishes bell ringing and assure that udon, like the ringing of bells, has a therapeutic effect. At least, gentle sparkling yellow noodles in broth from the blues and depression cure accurately.
What is the secret of this dish? Unlike ramen (noodles, within which there are eggs) udon true trinity: flour, water, salt. Of wheat flour, processed by special technology, kneaded dough, rolled out and cut into long narrow strips. Here it is essential that the ingredients are of high quality - depends on the elasticity of the dough as well as flavor and color options. Interestingly, after the dough Japanese chefs put it on the floor to ... walk through it, until the mixture becomes a flat tortilla.
Udon served both hot and cold, which makes it an indispensable and winter cold and summer heat. Noodles are extremely high in calories, so save the Japanese from obesity only small portions, which are traditionally small. This meal is digested quickly, but manages to convey to the body's nutrients. But they are not enough choline, vitamin B1, B2, B5, B6, B9, B12, E, H and PP, potassium, calcium, magnesium, zinc, selenium, copper, manganese, iron, sulfur and chlorine, iodine, chromium, fluoro, molybdenum, boron, vanadium, tin and titanium, silicon, cobalt, nickel, aluminum, phosphorus and sodium.
Traditional dishes with ingredients udon noodles - a chicken, shrimp, mushrooms, vegetables, green onions and ginger. Usually udon soup served in a broth, color and saturation which vary depending on the region. In the western regions of Japan in a light broth add soy sauce, and in the east - the dark. According to the classical technology cook noodles for about 15 minutes in a broth of fish fry, which gives Udon special tenderness.
Of course, if you're in the kitchen will not tank with fry, noodles this does not cease to be called udon. Moreover, with its various modifications name only spreading: kake udon - soup with noodles and green onions, a dish with Wakame seaweed, udon or Kare-udon prepared on the basis of curry paste, meat and vegetables. In Misonikomi-added chicken udon, kamaboko and vegetables. But in any case, our language should not waste energy on the pronunciation of words overseas, and to extract flavor. And do not be afraid to eat noodles noisy! Loud slurp soup with udon possible and even necessary! If you find yourself in a Japanese restaurant and silently prihl�byvaete, you immediately pay attention. If we are integration - that is complete!
Ding-dong, udon! Bon appetit!

Recipe udon noodles (basic)

Tip: udon noodles cooked in boiling water for 5-7 minutes. To noodles do not stick, it must immediately discard in a colander and rinse with cold water. Boiled noodles better to keep adding a little vegetable oil, so the shelf life is increased noodles.

Ingredients:

• unbleached wheat flour - 500 g
• bleached wheat flour - 150 g
  some flour to choose? we'll show
• Water - 250 mL
• salt - 30 g

Dissolve the salt in a beaker with hot water. Then mix both types of flour.
Pour the salt water into the flour and knead the dough, knead it thoroughly by hand.
Shape of the dough ball, place in a plastic bag, wrap it in a cloth. The resulting lump lay on the floor and stepping on the spot, well trample it down to a flat cake.
Then put the dough on the table, roll, fold in half, then fold in half again. Lay the dough back in the pack, wrap and then trample until tortillas, roll. These steps repeat 3-4 times to smooth dough was. Enclose in package weight and leave for about 4 hours.
Then again potopchites the dough and roll it into a thin layer thickness of about 3 mm.
Next, sprinkle the dough with flour, fold three times with a sharp knife and cut into thin noodles width of about 3 mm.
Sliced noodles dipped in boiling water. Cook for 5-7 minutes, stirring constantly (preferably wooden chopsticks or a wooden spoon). Ready-made udon noodles, rinse with cold water.

Recipe soup noodles with beef (Nick udon)

For 1 serving:

• 80 g udon noodles,
• 250 ml of hot broth dashi
• 50 g of beef fillet, cut into very thin slices
• 1 tbsp. tablespoon chopped young onions (green part)
• 1/2 tsp. Chopped white sesame seeds.

Place the noodles in boiling water and cook until tender about 8 minutes.
Put the noodles in hot misosupnitsu. Put the noodles meat slices that they cover half of its surface. Sprinkle with green onions. Pour all very hot broth dashi, sprinkle with sesame soup. Ready to be served!

Recipe of udon noodles with seafood

• Udon (wheat noodles) - 150g
• Tiger prawns - 3 pcs.
• Mussel on the leaf - 1 pc.
• Mushrooms - 20 g
• Galangal root (or ginger) - 1.5 cm
• Garlic - 2 tooth.
• Onions - 30 g
• Pepper - 30 g
• Carrots - 30 g
• Celery - 20 g
• Sauce for roast Thai - 40 g (polpaketika)
• Dark sesame oil - 30 ml

Preparation:
Galangal (ginger can be used) and garlic finely chop with a knife. Onions and celery cut into thin half-rings, carrots and bell pepper - thin strips. Hot peppers - rings. If mushrooms are small, they can not cut it.
The hot pan, pour 1 tbsp. of vegetable oil and as much sesame. Fry over high heat for all the vegetables, brushed at the same time.
Cook for a minute, stirring frequently, then add the shrimp and mussels. After a minute, add udon noodles and Thai sau