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山かけうどん｜RICOさんのレシピ書き起こし

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RICO

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Ingredients

Medium-strength flour : Appropriate amount
塩水 : 適量
小麦粉 : 少々
水 : 適量
昆布 : 適量
醤油（かつおだし） : 少々
酒 : 適量
山芋 : 適量
刻みのり : 適量
刻みねぎ : 適量
卵黄 : 1個
わさび : 少々

Time required

30minutes

Procedure

1) Make dough 00:25
Add salt water to the medium-strength flour and mix.
When the dough is gathered to a certain extent, knead it into a bundle.
Place a parchment paper on the dough and step on it with your feet to stretch it.
After stepping on, roll the dough and repeat the stepping process 4 to 5 times.
2) Boil the noodles 01:36
Spread the dough flat and sprinkle with flour.
Cut into 3mm wide noodles and boil in boiling water.
3) Make dashi 01:53
Put the kelp in water, heat it, and when it boils, take out the kelp.
Add soy sauce and sake and heat until the alcohol flies.
4) 仕上げる 02:20
茹で上がった麺を器に盛り、だしを加える。
山芋をすって乗せ、ねぎとのり、卵黄、わさびを乗せたら完成。

Point

・ Adjust the amount of seasonings and ingredients to your liking.
・ If you don't have bonito dashi soy sauce, you can use light soy sauce and dried bonito.
・ Cook the seasonings while tasting and adjusting each time.
・ Sake is recommended.
・ Can be cooked using commercially available udon noodles.