Homemade Yakiudon ala restoran Jepang ٩(˘◡˘ )♥ enak dan super kenyal!

♥ YAKIUDON ♥
(UDON NOODLES MADE FROM SCRATCH)
By : Bake and Heat
Duration : 180 mins
portion : 1 serving
Level : Intermediate

                       (Japanese stir-fried udon served with katsuoboshi & aonori )

     I have been writing some posts about Indonesian food and i think why not i change a little atmosphere by making a post about Japanese stir-fried udon (yakiudon) with the noodles made from scratch.
    You can easily find udon noodles in almost any grocery store in Jakarta now. But the thing that makes cooking a little more challenging is how you can make everything from scratch. How you can transform wheat flour ,salt and water into a delicious chewy noodles that is so tender and fresh. No whitening or any unwanted chemical substances, and most of all ,It is preservatives-free. 
      This homemade noodles has a slightly different texture with the one bought in stores. It has a more chewy texture , and the color is a bit yellowish. Not as pale and white as those store bought udon. And you can adjust the thickness of the noodles yourself. It's a bit time consuming but once you have made it, you will know it is worth it. Try it yourself, Here are the recipes :) 

 ((Uncooked noodles) i like it thick ,but you can also make them thinner ^^ )

INGREDIENTS (for homemade udon noodles): 

♥   40grams / (1 big egg) Egg whites ( you can substitute with plain water. Egg whites make the texture more chewy and firm )
♥   80ml of warm water

♥   1tsp salt 
♥   200grams Bread flour ( high protein wheat flour )
+ 
♥   Water and salt to boil

INSTRUCTIONS ( manually or by hand ):

1.  Mix warm water with salt and stir it till all the salt is dissolved.
2.  Pour in flour little by little, stir it with a fork or chopstick until well combined.
3.  Knead the dough till it is smooth and not sticky to your hand ± 15 minutes. let it rest for 1/2 hour. Knead again for 10 minutes , and let it rest again for another 1/2 hours. 
4.  Flour the surface before rolling the dough.
5.  Roll the dough flat till around 5mm thick, sprinkle a generous amount of flour ( to make sure it won't stick to each other ). Cut it into long thin shapes with a knife or pizza cutter. ( you can also roll the thin dough into a log-shaped,and cut it with knives or cutter ).
6.  Boil in boiling water for around 3 minutes , drain and pour with cold water to stop the  cooking process.
7.  You can cook them straight,or keep it in the chiller for 2 days,in freezer for a month.  
   

INSTRUCTIONS ( stand mixer or bread mixer ):

1.  Mix warm water with salt and stir it till all the salt is dissolved.
2.  Pour in flour little by little,mix with low speed until the dough is smooth ± 25-30 minutes.
3.  Let it rest for 1/2 hour.
4.  Flour the surface before rolling the dough.
5.  Roll the dough flat till around 5mm thick, sprinkle a generous amount of flour ( to make sure it won't stick to each other ). Cut it into long thin shapes with a knife or pizza cutter. ( you can also roll the thin dough into a log-shaped,and cut it with knives or cutter ).
6.  Boil in boiling water for around 5 minutes , drain and pour with cold water to stop the  cooking process.
7.  You can cook them straight,or keep it in the chiller for 2 days,in freezer for a month. 
   
    INGREDIENTS (for Yaki udon): 
   ♥   1 serving of udon noodles
   ♥   1 Egg
   ♥   50grams of carrots , finely sliced
   ♥   50grams of Napa cabbage, cut into 5mm thin slices
   ♥   2 cloves of garlic, finely chopped
   ♥   50grams of sliced chicken/prawns/pork/beef/sausages
   ♥   1/2 tsp white pepper
   ♥   3 tbsp of tonkatsu sauce
   ♥   1 tsp of dark soy sauce
   ♥   1/2 tsp sugar
   ♥   1/2 tsp Worcestershire sauce (optional)
   ♥   2 tbsp water
   (additional): ♥   Aonori / Seaweed flakes
   ♥   Bonito flakes / katsuoboshi 
    ♥  Benishoga / pickled ginger
   
   INSTRUCTIONS:

1. In a frying pan ,Heat 2 tbsp of olive / cooking oil over medium high heat. 
2. In a bowl, whisk the egg with a fork until well combined, pour into the pan, and stir and cook it well.
3. Add in chopped garlic, meat and white pepper ,cook it until fragrant.
4. Add in carrots and napa cabbage,stir and cook for 2 minutes.
5. Pour in tonkatsu sauce,dark soy sauce,water, worchestershire sauce, and add in sugar,stir well.
6. Add the udon noodles, cook for a couple minutes.
7. Serve in a plate. Sprinkle with katsuoboshi,aonori & benishoga ( optional ).
   
   
   
   (make sure you don't skip using katsuoboshi and aonori because they compliment the yakiudon very well (especially the katsuoboshi) . Tastes so good ٩(˘◡˘ )♥ )
   
   
   ♥ TIPS FOR MAKING A CHEWY UDON NOODLES ♥  
   
   1.  Make sure you use good quality and fresh ingredients. 
   2.  To have a chewy textured udon, make sure you knead the dough till smooth and elastic (until you can have a thin membrane on your dough when you pull them,as shown in the picture below).
      
      
      
      
      Lets try making them.Have fun ♥ Happy Cooking ♥ ^_^