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Category: Main Dish
Prep Time: Cook Time: Total Time:
3/4 Cups Flour (see below)
1 egg
3/4 tsp salt (or to taste)
1 tbsp water (depending on flour and humidity)
In Japan, they do not have all purpose flour, only low gluten and high gluten flours, which you have to mix. If you do have easy access to these flours, you should mix about 1 part low gluten to 2 parts high gluten. Otherwise, just use all purpose flour. It's not vital to the noodles.
This dough doubles or even quadruples very well, although the dough becomes harder to knead.
Step 2 Combine.
Mix the dry ingredients, make a well in the center, and beat the eggs and water inside.
Then slowly combine the ingredients together.
Step 3 Knead that dough.
Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough.
The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second.
If it is too sticky, add some flour and knead it in. If it does not stick at all, add some water a few DROPS at a time.
Step 4: Rest.
The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles.
Put it in a damp cloth 30 minutes in the summer, up to 2 hours in the winter.
Step 5: Stretch it!
Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise you will get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it.
If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there.
If it starts springing back to its original shape, let it rest for a minute or two.
Step 6: Cut the dough!
Get the sheet of dough and put it onto a cutting board
Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it two times in the same direction, each time spreading flour on the surface. finally, get some flour on the top. Do not worry, all that loose flour will wash off when we boil it, and the flour in the water will keep our noodles together also.
Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough.
Periodically spread some more flour. It will not hurt anything and it is best to be safe rather than sorry.
Once you have a pile of cut noodles, toy at them with your fingers to unfold them. toss them around with some more flour, just be careful not to break the noodles.
Step 7: Boil it!
once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around.
As long as the water is hot enough, they should start floating.
I usually boil them about 4 minutes, depending on how thin I got the noodles. The best way is to just taste the noodles and drain them when they're just soft enough. You can also boil some vegetables or meat with the noodles to heat them up, just make sure to not cool the water down too much when you put them in.
Step 8: Add some soup and eat.
I just mix concentrated chicken stock and soy sauce (or miso) Do not just use soy sauce or miso without any stock.
If you make or have your own stock, just the stock and some seasoning will work perfect. Spinach and Chinese cabbage. both go great with ramen, as does most kinds of mild meat.You can also add corn, peas, or any other manner of vegetables. Eggs also go will in the soup, hard boiled or mixed in.
I like a little chicken stock, sweet soy sauce, Toasted sesame seed oil and a touch of hot. example: Korean Sweet and Spicy Sauce, etc.
Japanese Noodles
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Category: Main Dish
Prep Time: Cook Time: Total Time:
3/4 Cups Flour (see below)
1 egg
3/4 tsp salt (or to taste)
1 tbsp water (depending on flour and humidity)
In Japan, they do not have all purpose flour, only low gluten and high gluten flours, which you have to mix. If you do have easy access to these flours, you should mix about 1 part low gluten to 2 parts high gluten. Otherwise, just use all purpose flour. It's not vital to the noodles.
This dough doubles or even quadruples very well, although the dough becomes harder to knead.
Step 2 Combine.
Mix the dry ingredients, make a well in the center, and beat the eggs and water inside.
Then slowly combine the ingredients together.
Step 3 Knead that dough.
Once your ingredients are somewhat combined, dump the stuff onto your CLEAN counter and start kneading. It should be a little stiffer than bread dough.
The dough is ready when your hands become fairly clean and the dough does not stick as much anymore (and when your forearms are sore). When it is the right consistency, you should be able to lift your hand and the dough should fall off after about a second.
If it is too sticky, add some flour and knead it in. If it does not stick at all, add some water a few DROPS at a time.
Step 4: Rest.
The dough needs to rest before we stretch it, otherwise it will not make nice thin noodles.
Put it in a damp cloth 30 minutes in the summer, up to 2 hours in the winter.
Step 5: Stretch it!
Take the dough ball and (if you are making a double or triple portion of the recipe) break it into a single portion (Otherwise you will get a massive dough circle). Sprinkle some flour generously over the dough, take a rolling pin or roller and start stretching it.
If you can, get it to about 1mm in thickness. If it starts sticking, get some more dry flour onto there.
If it starts springing back to its original shape, let it rest for a minute or two.
Step 6: Cut the dough!
Get the sheet of dough and put it onto a cutting board
Spread flour LIBERALLY on the surface, because if it starts sticking when we cut it, our ramen will be ruined. Fold it two times in the same direction, each time spreading flour on the surface. finally, get some flour on the top. Do not worry, all that loose flour will wash off when we boil it, and the flour in the water will keep our noodles together also.
Once it is folded in a strip, start cutting it. A wide square knife is best, but any knife will work as long as it is big enough.
Periodically spread some more flour. It will not hurt anything and it is best to be safe rather than sorry.
Once you have a pile of cut noodles, toy at them with your fingers to unfold them. toss them around with some more flour, just be careful not to break the noodles.
Step 7: Boil it!
once the water boils, salt it, then sprinkle the noodles into the water. if you dump them in, they will stick. Mix the noodles around.
As long as the water is hot enough, they should start floating.
I usually boil them about 4 minutes, depending on how thin I got the noodles. The best way is to just taste the noodles and drain them when they're just soft enough. You can also boil some vegetables or meat with the noodles to heat them up, just make sure to not cool the water down too much when you put them in.
Step 8: Add some soup and eat.
I just mix concentrated chicken stock and soy sauce (or miso) Do not just use soy sauce or miso without any stock.
If you make or have your own stock, just the stock and some seasoning will work perfect. Spinach and Chinese cabbage. both go great with ramen, as does most kinds of mild meat.You can also add corn, peas, or any other manner of vegetables. Eggs also go will in the soup, hard boiled or mixed in.
I like a little chicken stock, sweet soy sauce, Toasted sesame seed oil and a touch of hot. example: Korean Sweet and Spicy Sauce, etc.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.