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Miso nikomi udon - En-tete

Authentic Miso Nikomi Udon

This Japanese hot-pot udon features thick homemade noodles simmered with chicken in a rich miso dashi broth.
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5/5 (20)
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Course: Main course
Cuisine: Japanese
Servings: 2 servings
Author: Marc Winer

Ingredients

Nouilles

  • 100 g strong bread flour t65
  • 100 g all-purpose flour T55
  • 80 ml water
  • 3 tablespoons buckwheat flour for dusting; or all-purpose flour

Garnitures

  • 200 g chicken thigh
  • 0.5 Japanese leek
  • 0.5 sheet aburaage deep-fried tofu
  • 2 dried shiitake mushrooms
  • 2 eggs
  • 4 slices kamaboko Japanese fish cake

Bouillon

  • 800 ml dashi made with kombu, katsuobushi and dried shiitake mushrooms, or made from powder
  • 3 tablespoons red miso
  • 1 tablespoon white miso
  • 5 tablespoons mirin

Procédé

Nouilles

  • Mix the flours and water in a large bowl.
    100 g strong bread flour, 100 g all-purpose flour, 80 ml water
    Miso nikomi udon - Mélanger les farines et l'eau dans un grand bol.
  • Knead for about 15 minutes, using your body weight.
  • Cover with plastic wrap and let rest for about 1 hour.
    Miso nikomi udon - Couvrir de film alimentaire et laisser reposer environ 1 heure.
  • Knead again for about 15 minutes, then let rest again.
  • There is no need to stomp vigorously on the dough.
  • Flour the work surface.
    3 tablespoons buckwheat flour
  • Roll out the dough to about 5 to 6 mm thick.
    Miso nikomi udon - Abaisser la pâte à environ 5 à 6 mm d'épaisseur.
  • Fold the dough, then cut it into strips about 5 to 6 mm wide, roughly twice the width of a standard udon noodle.
    Miso nikomi udon - Replier la pâte, puis la couper en lanières d'environ 5 à 6 mm de large, soit environ deux fois la largeur d'un udon classique.
  • Short noodles work well.
  • Prepare the dashi in advance.
    800 ml dashi

Cuisson

  • Pour the dashi into a small individual saucepan
    Miso nikomi udon - Verser le dashi dans une petite casserole individuelle
  • Dissolve the miso in it.
    3 tablespoons red miso, 1 tablespoon white miso, 5 tablespoons mirin
    Miso nikomi udon - Y dissoudre le miso.
  • Bring to a boil.
  • Reduce the heat to medium, then add the noodles.
    Miso nikomi udon - Baisser à feu moyen, puis ajouter les nouilles.
  • As soon as it returns to a boil, add the chicken and shiitake mushrooms.
    200 g chicken thigh, 2 dried shiitake mushrooms
    Miso nikomi udon - Dès la reprise de l'ébullition, ajouter le poulet et les shiitakés.
  • Simmer gently for about 8 minutes, keeping the noodles firm at the center.
  • Gently crack an egg into the center.
    2 eggs
    Miso nikomi udon - Casser délicatement un œuf au centre.
  • Arrange the remaining toppings.
    0.5 Japanese leek, 0.5 sheet aburaage, 4 slices kamaboko
  • Cover and simmer for 30 more seconds.
  • Serve the pot while still bubbling hot, set on a tray.

Notes

No salt in the dough: the miso broth is already very salty.
Rich dashi: use robust katsuobushi (thick shavings rather than thin flakes), boiled thoroughly with kombu and dried shiitake mushrooms. This is important for the flavor.
Firm noodles: a very al dente texture, with a center that stays firm, is what you want. Adjust the thickness and simmering time to your taste
Did you make this recipe?Tag @marcwiner on Instagram!