Kitsune Udon

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Mixture A- Udon Noodles

  • 80 g CAP BINTANG Green Bean Starch
  • 40 g CAP 3 KAMBING Glutinous Rice Flour
  • 80 g All-purpose flour
  • 8 g Salt
  • 110 g Water
  • 1 litre A large pot of water for boiling noodles

Mixture B – Broth

  • 1 litre Water
  • 10 g Bonito flakes
  • 10 g Dashi powder
  • 10 g Shoyu
  • 10 g Sugar
  • A pinch of salt

Garnishing – Optional

  • Abura-age (Japanese sweet tofu skin/pouch)
  • Yuzu rind
  • Spring onion
  • Wasabi

Cooking Method

Instructions Broth:

  • Mix all the mixture B’s ingredients in a saucepan and bring to a light simmer. 
  • Set aside while we proceed with the noodle making.

Instructions Udon Noodles:

  • In a food processor add all the Mixture A Ingredients and start processing. Once done, pour out the mixture and press it together to form a dough.
  • With a rolling pin, roll it into a thin 3mm sheet. While flattening, dust more flour if needed to avoid it from sticking to the work surface. Once 3mm thickness is achieved, transfer it onto a chopping board. Dust it with more flour.
  • Roll the sheeted dough and introduce more flour as you roll. Finally, with a knife, shred the noodles into desired thickness. Again, dust with more flour to avoid it from sticking. 
  • Boil a pot of water. Once boiled, drop all the noodles into the boiling water and cook for about 3 minutes.
  • Remove the noodles and shock it in a bowl of water (room temp).
  • Portion it out and serve with the pre-prepared broth. 
  • For an optimal experience, garnish the noodles with the recommended garnish.