Healthy & Nutritious Home made "Houtou" Udon Noodles 甲斐名物「ほうとう」の作り方

Title: Healthy & Nutritious Home made "Houtou" Udon Noodles 甲斐名物「ほうとう」の作り方

Added: Jan 18, 2012

Author: Kumigar

Duration: 9:43

Description:
[Subtitles Available; Please click on CC/字幕付き-CCをオンにしてください。]　Recipe: http://kumigar.com/ (日本語レシピはHPにあります！）Please Follow Me:Official HP For RECIPE(レシピ): ‪http://www.kumigar.comGoogle+: ‪https://plus.google.com/102116396909173871521/posts?hl=enTwitter: ‪http://www.twitter.com/kumigarFacebook: http://www.facebook.com/kumigar☆Recipe☆ Recipe for 4 Servings!Ingredients:1/4 Japanese Kabocha (200g=7.05 oz.) 1/2 Large Carrot (100g = 3.52 oz.)1/3 Large Daikon Radish (270 g = 9.52 oz.)　1/2 Large Onion　3 Danshaku Japanese Potatoes　1 1/2 Cups of Maitake Mushroom　1/2 Deep Fried Tofu　1 Cupful of Dried Sardines (40 g = 1.41 oz.)6 TBS Miso Paste　6 Cups of WaterHandful of Mizuna (or spinach)For Noodles:265g = 9.34 oz. of All Purpose Flour　150 ml of WaterDirections:1. In a bowl, we have 265g = 9.35 oz. of flour.2. Gradually add some water, and mix using rice spatula. We've added approx. 150ml of water.3. After making sure you have clean hands, we can start kneading the dough.4. Knead the dough for about 10 minutes until smooth.5. Wrap a dough in a wet cloth and leave it for at least 10 min or up to a few hours.6. Let's now make some Niboshi Dashi, which is a Japanese fish stock made of dried sardines. 7. Remove the guts from the dried sardines (40g=1.4oz.)Transfer all of the dried sardines into a small pot.8.Pour approx. 2 cups = 500ml of water and soak them for at least one hour.9. In the meantime, let's take care of vegetables. Cut of the end parts of 1/4 Kabocha (squash) first. Scoop off pumpkin guts using a spoon.Cut into medium size pieces10. Peel off the skin of 200g = 7.05oz. of Carrot. Remove the end. Cut into half.11. Slice the carrot into half moon shapes.12. Let's now peel off the skin of 270 g = 9.52 oz. of Daikon Radish. Cut into quarter. Slice the daikon rash into quarter rounds.13. Remove the skin of 3 Danshaku Japanese potatoes. Cut into the same size as the Kabocha squash.14. Peel off the skin of an onion and cut the ends. Cut into medium size pieces.15. We will now be taking care of the Deep fried tofu.We will need to pour hot water over deep fried tofu in order to remove the oil off the surface of the deep fried tofu. Do it on both sides.Press down the deep fried tofu gently to get rid of excess hot water off the deep fried tofu.Cut into third, then cut into 1cm = 1/2 Inch thickness.16. Remove the stem of the Maitake Mushroom. Cut into smaller pieces by hand.17. This is it for the vegetables, so let's now work on the Houtou udon noodles. Knead the dough for about 1 min. Wrap in a wet cloth and microwave it for 30 sec. The dough gets sticky by doing this. I kneaded the dough for extra 1 more min until the texture becomes like our ear lobe.18. Now, flatten the dough a little bit.19. Sprinkle a little bit of flour on a clean surface or cutting board.Place the dough on a surface and further flatten it with a rolling pin until the dough is about 1/8 inch thickness.20. Once reached the deal thickness, so cut into half.21. Slice the dough into 1 cm = 1/2 Inch thickness.22. Let's now make some Niboshi Dashi.Bring the pot of the dried sardines and water over a stove;Bring it to a boil and simmer at low heat for about 5 min skimming off any forms raise to the surface. Place a colander over in a bigger pot and strain the stock thru it. 23. Now add 6 cups = 1500mL of water in a bigger pot; Bring it to a boil.24. Once boiled, we can start cooking some vegetables!Put all cut vegetables: Onions, Potatoes, Daikon radish, and some carrot.Put the rid on, and cook at med heat for 10 min. 25. We can then add some maitake mushroom and deep fried tofu.Also, we can add all noodles. We will cook it all at high heat for at least 5 minutes.26. Once all of the vegetables are throughly cooked, we can add some kabocha squash. Put the rid on and cook for about 2 minutes.27. Skim off any forms raise to the surface.28. We can now gradually add some miso into the pot.We added about 6 Tablespoonful of Miso paste.Depending on the brand, the saltiness of the Miso varies, so please do this up to your preference.29. Just before we were ready to serve, we added Mizuna (potherb mustard) in a pot. You can maybe add some spinach instead.30. Just like this, the Houtou udon noodles are ready! Put 1 TSP of butter and red hot pepper spices and serve while warm! Enjoy!![Music]Title: My Moody LifeArtist: Kerri ChandlerLabel: Madhouse RecordsBuy here: http://www.traxsource.com/index.php?act=show&fc=tpage&cr=titles&cv=84976Also available at: http://itunes.apple.com/jp/album/southport-weekender-vol.-9/id491027112?l=en

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Tags: home made  udon  houtou  ramen  winter  winter food  miso  japanese  kumigar  grandma  yamanashi  mt. fuji  potatoes  carrot  deep fried tofu  dried sardines  niboshi  dashi  stock  kabocha  maitake  daikon  vegetarian  ほうとう  山梨  甲斐  戦国  武田信玄  かぼちゃ  油抜き  煮干し  出汁  作り方  麺  手作り  秘伝  味噌  クミガー  おばあちゃん  冬  ぽかぽか  美味しい  簡単  kerri chandler  my moody life  deep house 

home made  udon  houtou  ramen  winter  winter food  miso  japanese  kumigar  grandma  yamanashi  mt. fuji  potatoes  carrot  deep fried tofu  dried sardines  niboshi  dashi  stock  kabocha  maitake  daikon  vegetarian  ほうとう  山梨  甲斐  戦国  武田信玄  かぼちゃ  油抜き  煮干し  出汁  作り方  麺  手作り  秘伝  味噌  クミガー  おばあちゃん  冬  ぽかぽか  美味しい  簡単  kerri chandler  my moody life  deep house 

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