Tempura Udon Noodles

[Eggplant] [Okra] [Shrimp] Hey guys, so this time I’m going to make udon. [Dried sardines] Home-made udon noodles are so much better than pre made noodles [Kombu] and the ingredients are actually very, very simple. [Bonito Flakes] It's just salt, water, and flour. [Tempura Flour] So if you get a chance, please give it a try. First, I’m going to make the noodles. Sift the flour in a bowl. Dissolve salt in water and mix it into the flour. Knead the flour and make it into dough. Put the dough in a bag and step on it. The more you do this, the better the texture will be. Once the dough becomes somewhat flat, fold it and repeat this process a few more times. Some udon stores do this step for more than an hour to get a better texture. Oh, hi Haku. What’s up? Then, rest the dough for about an hour. While resting the dough, let’s prepare other ingredients for tempura. Shred the carrot. Cut off the tip of eggplants and make it into a fan shape. Rub off the hair of okra with salt and make some holes so they don’t explode while deep-frying. Cut off the tip of the tail and squeeze the liquid out of it. Then, cut the muscle strings and press them so the shrimp doesn’t curl while deep-frying. Now, let’s flatten the dough like this. Make sure to coat it with flour. Then, fold it and cut it into noodles. Or, you can just use pasta machine if you have one. Let’s make the soup. Add dried sardines, kombu, and water in a pot. Right before it starts boiling, take them out. Add thick bonito flakes and boil it for a few minutes. Turn off the burner and add thin bonito flakes and wait for about 5 minutes until they all sink. Filter the soup with a paper towel. Add a teaspoon of soy sauce and pinch of salt. You can also just buy soup powder and mix with boiling water as well. Now, add water to the tempura flour and make batter. Coat the ingredients with flour first and then batter. Oil temperature should be 180°C. Boil the noodle for about 10 minutes. Place everything in a bowl to finish. Itadakimasu. Ah, that was good. [calling Haku] I got some, um, chicken. I can cook that for you.

Channel: JunsKitchen

Views: 7,744,224

Rating: 4.9535885 out of 5

Keywords: cook, cat, Jun, Japanese, food, udon, noodles, juns kitchen, cooking, japan, tempura, うどん, 日本, 食, 天ぷら, 猫, ぬこ, 料理, クック, ジュン, レイチェル, 包丁, knife, chef, sharp, yt:cc=on

Id: iigDXgdKkuI

Length: 6min 24sec (384 seconds)

Published: Mon Sep 04 2017

Reddit Comments

[u/DBac7812]

Always amazes me how well behaved his cats are.

[u/YNot1989]

Jesus Christ, that intro. Does this guy live in a slice of life anime?

[u/zapatodefuego]

Before anyone asks, the knife at 4:14 is a menkiri which means "noodle cutter". It's a special knife meant for cutting soba and udon noodles, and doesn't have much use outside of that. Really there's the udon kiri and soba kiri but both are often sold as menkiri by a few retailers in the US

[u/SwordYieldingCypher]

Haku, Main Coon:"mreow, mreow."

Nagi, Norwegian Forrest Cat:"mew,meww."

Poki, Unknown:

"MWAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA"

[u/lordgoring]

Anyone else not cook much but just love to watch his videos? They are so therapeutic.

[u/slickyslickslick]

I remember this guy. Him and Rachel kept getting e-harassed, for no apparent reason, by this girl who was also making videos on Japan.

weebs, not even once.

[u/Owlettehoo]

I watch his and his wife's joint channels (she's American and they have a skit and a vlog channel) I knew he had a cooking channel but I never went to go watch it. If I had known that they were such good quality, I would have started watching them much sooner.

[u/SpoonOnGuitar]

I am not a cat person by any stretch of the imagination, but those are some nice felines.

[u/FedEx_Potatoes]

I love this channel. I also find it hilarious how peaceful, calm, and quiet these two orange cats are compare to Poki. Someday they should do an episode (April 1st?) featuring cooking with Poki.