Servings: 2 servings
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.
- Knead for about 15 minutes, using your body weight.
- Cover with plastic wrap and let rest for about 1 hour.
- Knead again for about 15 minutes, then let rest again.
- There is no need to stomp vigorously on the dough.
- Flour the work surface.
- Roll out the dough to about 5 to 6 mm thick.
- Fold the dough, then cut it into strips about 5 to 6 mm wide, roughly twice the width of a standard udon noodle.
- Short noodles work well.
- Prepare the dashi in advance.
Cuisson
- Pour the dashi into a small individual saucepan
- Dissolve the miso in it.
- Bring to a boil.
- Reduce the heat to medium, then add the noodles.
- As soon as it returns to a boil, add the chicken and shiitake mushrooms.
- Simmer gently for about 8 minutes, keeping the noodles firm at the center.
- Gently crack an egg into the center.
- Arrange the remaining toppings.
- 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
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