This is our first cooking class at Red Dot Museum with Chef Shunsuke Kusubashi, 'The making of Udon'. The class is conducted in a public space at level one together with other mini set-up space selling various kinds of handicrafts and clothes. It was nothing like any other ordinary cooking class held in a classroom filled with equipments etc.
To our astonishment, it was indeed a simple set-up space. Class starts at 1400 and there were only us and a mother with her small boy probably age 4 years old. He was so adorable with his cooking hat on. We too had nice aprons bought from IKEA!
It was an interesting cooking process especially to see how horrible looking Edmund's udon turn out to be. It was very QQ indeed. We didn't sprinkle much flour onto the kneaded dough and when we had to separate the cut noodles, it started to stick real bad. We had no choice but to pull apart the sticky cut noodles apart. 'This explains why the noodle turn out super QQ'. haha! As for those who are interested to make your own Udon. It's very simple !! Just have to form the dough, knead it and cut. Refer below for detailed steps. All the best !
Serves : 2 - 3 pax
Preparation time: 30 mins
Cooking time : 15 mins
Ingredients
AP flour 250grams
Bowl 30-50cm
Saltwater 150grams
Scale 1kg - 5kg
Rollin Pin
Plastic Bag
Cutting board and colander
Knife and large cooking pot
Methods
Step 1: Mixing the ingredient
Pour flour in the bowl and combine flour and most of saltwater slowly by lifting the mixture several times.Adjust texture with the rest of saltwater and mix evenly to avoid any crumble
Achieve the texture similar to your ear lobe.
Step 2: Kneading
Knead the dough inward to achieve smooth and even texture.
Step 3: Put in a plastic to avoid drying
Put the kneaded dough in a plastic to avoid drying and let it rest for about 30mins to 1hour.
Step 4: Rolling the noodle
Put the dough on the table and roll out once to flatten noodle to even consistent thickness.Roll the dough on the pin to make noodle thinner. Put the hand in the center of the pin first, and slowly work the noodle outward.
Do this a few times to achieve 3 to 4mm thickness. Sprinkle enough flour to prevent sticking.
Fold the dough in according shape for cutting the NOODLE.
Step 5: Cutting
Cut the noodle in 3 to 4mm in 90degree angle.After cutting, separate the noodle from each other and remove excess flour.
Step 6: Cooking and draining
Boil the water in large pot and add the noodles gently.Cook on high heat, stir as needed.
Cook for about 3mins and drain.
Wash off the noodle with cold water to take off the excess slime and drain in colander.
Happy Cooking ! :)
