No video :(

How To Make Japanese Udon Noodles

Подписаться 877 тыс.

Просмотров 34 тыс.

50% 1

How to make Japanese udon noodles? Take a step back in time and I will show you how udon noodles were traditionally made in Japan. The technique is still practiced today in some regions of Japan and is sure to impress and inspire those who love the art of cooking and the beauty of traditional methods, resulting in perfectly chewy and delicious udon noodles.
Official Belmerlion Website ➤ www.belmerlion...
Facebook Page ➤ / belmerlion
Instagram ➤ / belmerlion
RU-vid channel ➤ / @michaellim
Ingredients:
500g All Purpose Flour
(or 400g All Purpose Flour + 100g Rice Flour)
225g Water
20g Salt
Baking Lessons
belmerlion.com...
Understanding Different Types Of Flour
belmerlion.com...
Beginner’s Guide Guide To Baking With Yeast
belmerlion.com...
Baking Powder And Baking Soda
belmerlion.com...

Опубликовано:

25 авг 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 95

@dkmaster7 Год назад

Because of Michael's recipes I was able to make a small income during covid where I lost my job. Anyone that says that he is disrecpectful is "blind". Dear Michael continue to educate us and being the awesome person that you are.

@lisawong6573 Год назад

First, I love all kinds of noodles. Second, this is the first time I've ever seen someone use their feet to knead dough. 😄😄😄 It's a great idea, by the way. It gives your hands a break. Third, it looks delicious. Thank you for showing us this simple but delicious recipe. 💗

@lucillachan1712 29 дней назад

Thanks for the nice demonstration!👍👍👏🏻👏🏻😊

@charlenegarcia5144 Год назад

This looks SO FUN

@nhango7942 2 месяца назад

Thanks for sharing 👍

@2730468 Год назад

Thank you for interesting info. keep teaching us dear Michael. 👌😉👍

@irenetay7995 Год назад

Hi Michael, this is interesting. Stepping on the dough - that’s good exercise for the feet haha. Thank you Michael for sharing this amazing recipe. I love udon, going to try this 😋

@michaellim Год назад

Thanks for watching.😊

@tonicorona5277 Год назад

Wow fresh noodles always taste best.

@honarderakhshan2358 Год назад

Like Hi friend that looks Delicious very yummy thanks for sharing 👍👍👈🌸😋😋

@Lucy-fd9rw Год назад

Wanted to try this method of kneading the dough but never pluck up the courage to do it. Now I might. Tks for sharing Michael

@Prospermiinow 5 месяцев назад

I am grateful to you for taking the time to create, demonstrate, and share. Excellent presentation: Product focused. Clearly executed steps. Measurements given. Several methods of cutting dough provided. Traditional process included. Peace and Perfect-Health to you and yours.

@snjezanap.3066 Год назад

This is great idea, each time I was making noodles I thought my arms are going to fall off when I did big amount of dough. Everything is kept sealed and clean, don't see any problems to try this way . Thanks for sharing.People that moan are probably these that never did a big amount of dough....or ever.In some countries sauerkraut is ,or was ,made like these, new wellies on and stomp, it was also old way to make wine. 👍🏻🤩😃

@eddiensw Год назад

thank you once again Michael

@PedroMayoral Год назад

Just the way it is!!!! ❤ I did it just the way you show!!! Thank you Michael!!!

@michaellim Год назад

You are so welcome.

@lilyiskandar3324 Год назад

So neat... teach as well the various kind of soup for Udon, Michael... thanks

@kyrephex Год назад

Thanks for sharing! This recipe is straightforward, and the traditional method of kneading this heavy dough makes total sense. I should have done that years ago, would have saved my hands so much pain. Oh well, like the saying goes, "Too soon old, too late smart."

@abbylynn8872 Год назад

Lot gonna lie. I do this with anything that needs kneeding. I was shown this method over 30 years ago my a neighbor. She mentioned it was traditional so it was okay. Truth I just thought since she was a grandma she was being nice to me. I was recovering from an arm nerve injury. I don't have enough strength equally to kneed with 3 fingers going numb. Little did I know it was a real thing. I did this at some friends house years later that did know about my arm. After a good laugh and me dropping a pot of broth because I couldn't grip, they realized I wasn't joking about my method. On the plus side it's a great technique to teach kids, especially when their in that no sticky hands phase. Plus it's calming.

@naominakamura5276 Год назад

I love udon!! Thank you for sharing the recipe chef Michael! I’ll going to try.

@soniamajouri49 Год назад

Thank you Chef 🙏

@Mr_Beagle 4 месяца назад

The rolling pin depth guides is a genius tip! 👏

@rybakeryyeo5545 Год назад

Wow! Nice! 👍 Thank you for sharing this video! Yummy Udon !

@ardemisaguirre8088 Год назад

Thank you for this excellent recipes it’s perfect 👍🥰

@Marissa880Livegood Год назад

Thank you Michael..learned something new today 😊 I hope you are doing wonderful and healthwise....pls take care 🥰

@michaellim Год назад

Thank you, for you too. 😊

@avelinadivinia_raphael Год назад

It looks so delicious and also fun 😋 thank you.

@sohkhimho2504 Год назад

Wow! This looks interesting and easy to do. I have tried to make noodles and I found that without a noodle cutter it is difficult and time consuming to cut them to a uniform size.

@miskyloo887 Год назад

So interesting.. Never knew it got stomped on!

@yyoongk5709 Год назад

I gonna try it tomorrow. Thanks Michael

@radhikakulkarni4296 Год назад

That looks amazing.. Mr. Lim. Thank you

@judynga3138 Год назад

Thanks Michael 😊

@ramenrider7233 8 месяцев назад

Hey Michael, what is the reason for the optional rice flour substitution? Does it affect the texture? I'm looking to recreate the chewy bouncy texture of frozen udon, would using/replacing some of the flour content with glutinous rice flour or tapioca starch help?

@anlynmagallanes4353 Год назад

Hello Michael, thanks for sharing..

@badsh_8_7 Год назад

Thanks 🙏👍❤

@mwanatz5980 Год назад

Thank you 😊😍

@ArtU4All Год назад

Fascinating. The foot kneeding is a good balance exercise

@airrodgers1242 7 месяцев назад

short cut use kitchen aid pro mixer with pasta roller works great.. 800 g bread flour 40 g of salt and 360 g of water.. use dole hook mix with mixer, once you got a dole feed it through the pasta roller at setting 8 until you turn the dole into a sheet than cut it with the kitchen cutter attactment😃

@BADEB58 Год назад

Very good technic. Kneading is not always easy with dry dough for pasta. I will try your method as i Love noodles. Thank you.

@elviramaripova6538 Год назад

I love udon. It is similar to lagman but dough is thicker. Will make it!

@misterm.m1881 7 месяцев назад

Thank you! You saved me money

@lolarodz9542 Год назад

Buenos días Michael, extraordinaria receta y muchas gracias por compartir.

@neelamjhaveri8098 Год назад

Wow👌🏻👌🏻👌🏻😋 well Michael🙋🏻‍♀️ im getting notification for the video ok Buddy.. no worries..

@ivonetecardoso8605 Год назад

Obrigado por compartilhar 👏👏👏😋😋😋

@Irma_Ant Год назад

Amazing❤

@letstrykitchen873 Год назад

Amazing

@sg1803 Год назад

This is brilliant! Thank you so much! If I want to make the jumbo udon noodles, do you have any tips please on how to make them?

@michaellim Год назад

It can be achieved by rolling out the dough thicker before cutting into noodles, or by cutting the noodles into wider strips.

@sg1803 Год назад

@@michaellim Great. Thank you! ❤

@neffybrein2421 Год назад

So this is the way how the cousins do udon noodles 🍜 ... I just told the pilot to change his destination 😉....for such a hard dough you need Mike Tyson to give this dough some knock down punches 👊 .... Chef Michael you are super courage to show us this ... Chef I have good news and bad news for you, first good news, you have no hallux valgus issues, BUT I think you have a flat feet issues. Am I right or wrong ?.. That's why nations like Chinese, Japanese, Korean do have strong , muscular arms.... NEVER EVER GET INVOLVED IN A FIGHT WITH A NOODLES MASTER CHEF ... Honestly I enjoyed learning this recipe, for sure in some food preparation wordwide foot is involved ... Finally blessed your hands and feet.. Good luck Michael with your next video ☘ 🌻 🍀

@michaellim Год назад

No I don't have flat feet. 😅

@alinglim7095 Год назад

Yummy chef 👍👍

@healing_krystal 9 месяцев назад

Curious what the benefit of 100g rice flour is does ot taste better if you opt for it?

@furia441 Год назад

Oh wow, just when my mom it's kind of obsessed with udon, I'll definitely try it! Thanks Michael for always sharing this wonderful recepies... Btw, stepping on something, well, that's definitely interesting 😅

@nahadi4375 Год назад

Perfect👍👍👍👌👌👌👌

@sylviakonan121 Год назад

I an verre glad to ses this traditionnels recip i love expérience différente culture différente way to learn tank you n'y friend and forget thos peuple whou toke too nucht thé have nerveux travel that whay thé react négatives tank you for this gréât food

@chauduyen3497 Год назад

Dankeschön. Alles Gute und Gesundheit

@akosnagy-mathe2870 Месяц назад

Is there any way of storing it? (By the way awesome video🎉)

@michaellim Месяц назад

Yes, there are a couple of ways to store udon. If you want to store the cooked udon, you can refrigerate it in an airtight container for up to 3 days. Make sure to rinse the noodles under cold water and drain them well before storing. When you’re ready to eat them, just reheat in hot water or broth. For longer storage, you can freeze the cooked udon. Place the noodles in a freezer-safe bag or container, and they should keep well for about a month. When you’re ready to use them, you can thaw them in the refrigerator and reheat as needed. I hope this helps!

@susannamiano9336 Год назад

Bravissimo

@makeitahappyday6630 Год назад

Thank you for sharing. Michael, what are the ingredients for the sauce.

@michaellim Год назад

Will make a video next time.

@makeitahappyday6630 Год назад

@@michaellim thank you!

@gululukok5374 Год назад

I just saw this videos a not coming great we talked Udon tonight your video was a Gift amazing (❤️)Big Chef thanks GO ON 🙏🌏🌠🌹

@rhishiko-8644 Год назад

Hi, Michael) It was visual, rational, witty, thank you very much 🙏🏻❤️. My question is: what if we replace some of the water with a chicken egg and add a little refined vegetable oil to the dough? After all, then it will be much easier to cut manually rolled up the dough layer too... Will the noodles have the same taste and consistency? I think so, but what do you think???

@michaellim Год назад

If you make significant changes to the traditional recipe for udon noodles, the resulting dish may not be considered authentic udon. However, that doesn't mean it won't be delicious or enjoyable to eat. Adding an egg and refined vegetable oil to the dough may change the taste and consistency of the noodles, and the end result will depend on the exact quantities used and the cooking method. It's worth experimenting with small batches to see how the changes affect the outcome.

@sanlong4068 Год назад

谢谢你的分享😊👍👍👍👍👍

@rbs6239 8 месяцев назад

Buena amasadora🦶🦶👌

@audiocalls2822 4 месяца назад

The only recipe on RU-vid that calls for feet

@gulunokhan 8 месяцев назад

Can i use a dough maker instead of doing if with feet??

@will3am Месяц назад

The udon taste better and chewy-er if you apply force on it, which is in this case stepped on it with your feet. If your dough maker can assure the force like that then go ahead.

@user-rd8me6pv5i Год назад

Вкусно! 👍Вкусно! 👍 Yummy!Yummy!👍👍

@ooikianchai5439 Год назад

Made the noodles twice this week , was excellent, thank you for sharing 🎉

@michaellim Год назад

Great to hear!

@ljs5031 Год назад

Will noodle be better if add some alkaline water?

@michaellim Год назад

Adding alkaline water isn't necessary, as udon noodles typically don't require it. Alkaline water is more commonly used in making ramen noodles, which have a distinct chewy texture. Udon noodles, on the other hand, are known for their soft and tender texture, which can be achieved without the use of alkaline water. If you follow the udon recipe as is, you should still achieve a delicious and satisfying noodle.

@user-cm8jl5eg3o Год назад

Υπεροχος

@danielamussini9322 Год назад

❤️

@peejaynaranja1091 Месяц назад

sir is the japanese udon, no egg engredients?

@will3am Месяц назад

Yep, only wheat flour, salt and water.

@user-kb3om3hu5f Год назад

КЛАСС!!!!!👏👏👏👏👏👏

@wientv4419 Год назад

All purpose flour is it High Protein Flour or Medium Protein Flour or Low Protein Flour ???

@michaellim Год назад

All-purpose flour is a type of wheat flour that falls within the medium protein range. The protein content of all-purpose flour can vary slightly depending on the brand and region, but it typically falls between 9-12%. This protein content is higher than that of cake flour (which is typically around 7-9% protein) but lower than bread flour (which can be as high as 13-14% protein). All-purpose flour is a versatile flour that can be used for a variety of recipes, including cakes, cookies, and bread.

@wientv4419 Год назад

@@michaellim how about ramen is it same recipe like udon ...

@linhly4502 Год назад

👍

@wagamama7176 Год назад

Michael, have you ever made kway teow and Mee Poh from scratch?

@michaellim Год назад

Not yet 😅, but I can tell you that making kway teow and mee poh from scratch can be quite challenging, but also rewarding. It requires a lot of time, patience, and skill to make the perfect texture and flavor.

@wagamama7176 Год назад

@@michaellim I find below RU-vid link making cheong fan and kway teow quite easy. Good for reference. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EQBCNxN_WbY.html