food

Como Fazer Macarrão Udon

O chef Jason lança sua receita de macarrão udon caseiro com caldo de porco assado cheio de acompanhamentos deliciosos. Você está pronto para ensinar a essas papilas gustativas quem manda?

food

Como Fazer Macarrão Udon

O chef Jason lança sua receita de macarrão udon caseiro com caldo de porco assado cheio de acompanhamentos deliciosos. Você está pronto para ensinar a essas papilas gustativas quem manda?

Supplies

  • 1 pound, turnip or beet greens
  • Pork broth, as needed
  • 2 tablespoons ginger pickling liquid

Passo a passo

  1. In medium-sized saucepan steam the turnip greens with the pork broth on medium-high heat.
  2. Once finished mix in the ginger pickling liquid to taste and serve with udon.

Supplies

  • 50 grams shallot, small dice
  • 75 grams fennel, small dice
  • 68 grams celery, small dice
  • 15 grams garlic, grated
  • 215 grams, sherry vinegar
  • 30 grams sugar
  • 1 bottle, crab paste
  • 5 grams fennel pollen
  • 200 grams olive oil
  • Lemon juice, to taste
  • Salt, to taste

Passo a passo

  1. In a small saute pan saute the shallot, fennel, celery and garlic in olive oil on medium-high heat until soft.
  2. Add sugar and sherry vinegar to deglaze.
  3. Take off heat and allow to cool down.
  4. Place in a food processor with the crab paste and blend until you no longer see the vegetables.
  5. Remove and place into a medium mixing bowl and add the fennel pollen and olive oil.
  6. Mix well to combine.
  7. Season with lemon juice and salt and stir to combine.

Supplies

  • 300g AP Flour
  • 2 teaspoons kosher salt
  • ½ cup + 2 tablespoons = ¾ cup water

Passo a passo

  1. In a large mixing bowl, combine flour and salt.
  2. Add 1 ¼ cups water.
  3. Use hands to mix until the dough starts to come together in a few large lumps. Firmly press and knead the dough, incorporating any loose flour until there is none left. If necessary, add a little more water, 1 tablespoon at a time, until you can incorporate all of the flour.
  4. Lightly dust work surface with flour. Knead the dough (folding and firmly pressing with your palm, folding and pressing forcefully) until dough looks and feels fairly smooth, about 5 minutes.
  5. Form dough into a ball, wrap in plastic wrap and let rest at room temperature for 1-5 hours.
  6. On a lightly floured surface with ample room, knead it again for a few minutes.
  7. Divide dough into 4 equal-sized balls.
  8. Dust each ball with flour and cover with plastic wrap until ready to roll out.
  9. Use rolling pin to roll out the dough, occasionally rotating the dough 90 degrees and lightly using with flour if it threatens to stick to the pin, until just between 1/8" to under 1/4" thick. If the dough is too difficult to roll out, cover with plastic wrap, let rest for 10 minutes, and then resume. This rest allows the gluten to relax and makes it easier to roll out.
  10. Fold the sheet of dough into thirds (like a letter fold) and then slice widthwise into approximately 1/8" thick noodles.
  11. Gently separate the noodles and toss them with a little bit of flour, just so they don't stick together. Cook right away.
  12. Bring a large pot of water to boil and prepare a large bowl of icy water.
  13. Add noodles to boiling water, stirring frequently and adding 1/4 cup fresh water if the water threatens to bubble over, until they are fully cooked but not mushy, 7-12 minutes (depends on how thick your noodles are). Unlike Italian pasta, Japanese noodles shouldn't be al-dente, but don't let them get mushy.)
  14. Drain noodles, transfer to icy water.
  15. Briefly and gently rub the noodles with hands to remove some of the starch. Drain from cold water.

Supplies

  • 1 ½ pound Nueske bacon
  • 2 pounds of pork bones
  • 2 onions, halved and bruleed
  • 15 grams garlic, peeled and bruleed
  • 1 leek, halved and bruleed
  • 1 medium carrot, peeled, chopped and bruleed
  • 1- 1 ½ liters chicken broth, enough to cover the rest of the ingredients

Passo a passo

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Roast bacon and pork bones in the oven for 60 minutes until browned but not charred.
  3. Add bones, bacon and bruleed vegetables to pot, fill with chicken broth enough to cover the contents of the pot.
  4. Cook overnight (at least 12 hours) covered in an oven set at 210 degrees Fahrenheit.
  5. Strain the stock and reduce again in a large saucepan over medium-high heat until reduced by half.