どもども。
Hi everyone!
皆様、いかがお過ごしでしょうか？
How are you doing today?
Hit-chanはお陰様で元気にしております。
I'm doing very well.
さて、先日ブログでも紹介したんですが、人生初自家製うどんに挑戦してみたところ、「うどん道は果てしなく長いなぁ。」と実感しました。
So, I wrote here that I tried to make homemade Udon noodles for the first time and thought, "The way to become a Udon noodles master is tremendously long...." after my first try.
で、先日、また「家で美味しいうどんを作って食べたい！」という夢を叶えるべく、もう一度自家製うどんに挑戦してみる事にしました。
Though, Rome was not built in a day. I tried to take another shot to get closer to my dream, "I wanna make delicious Udon noodles at home!!"
初めて挑戦した時の反省点からと実験的に、今回は中力粉のみを使うという事と踏みの工程をしっかりと行うという事に気を付けました。
From my first experience and for an experiment, I tried to make the noodles just with All-purpose flour and made sure to take more time to step on the dough this time.
最初15分程の捏ねはホームベーカリーにやってもらいました。
I used my bread maker to knead the dough for the first 15 mins.
で、踏みの作業。今回もめいの攻撃を受けましたが、諦めずに納得いくまで踏みました。
Then, the very important process, stepping on the dough. Just like the last time, I got attacked by this little monster while I was stepping on the dough, but the difference from the last time was that I didn't give up!
めい、Hit-chanが踏んでいるのに、ジップロックの蓋を開けて生地を取り出し口へ。そんでもって「美味し～！」って。
What's surprising to me was that even though I was right on the dough, May-chan opened the Ziploc bag and pinched a piece of dough and ate it!!! And she said, "Oishi! (Yummy!)" LOL
この行動にめっちゃビックリしたけど、クッキーの生地を焼く前に食べたりするアメリカ人の血が流れているなぁと思いました。
（ちなみにAndyちは餃子の皮とか生のまま食べてしまう人。なので、めいのこの行動は完全にダディから来ております。笑）
Her unexpected steal surprised me a lot, but it makes sense to tell that she's half American because American people love to eat cookie dough before they bake it!
(Andy actually likes munching raw pot sticker skins when I prep pot stickers, so May-chan definitely takes the habit over from her daddy.)
今回は前回と同じ大きさのジップロックで最初踏んでいたんですが、前回の記事のコメントでアドバイス頂いたのと小さい袋が破れて来たので、この後大きなジップロックに入れ替えてやりました。（ありがとう！）
I started the stepping process with the same size Ziploc bag (1Gallon) from the last time, but I switched it to a bigger size since the bag started getting ripped off and I got a great advice from one from my blog readers to use bigger-size Ziploc bags for this procedure. (Thanks!)
で、生地を丸めて数時間寝かしてこんな感じになりました。（この時点で明らかに生地の弾力が強いので、コシの強い麺ができるのではと期待が上がりました。）
After I made the dough a ball and let it sit for a couple of hours, it looked like this. (Already at the point, I could tell that the dough was way firmer than the last time, which made me expect that the noodles would turn out to be chewier this time.)
次に生地を伸ばす作業。前回は生地を2つに分けて伸ばしたので麺が全体的に短くなってしまいました。なので、今回は大きな塊１つを伸ばす事に。
Then, I rolled out the dough. On the last time, I split the dough in half and rolled them out, which ended up making short noodles. So, I rolled out the one big chunk of dough at one this time.
この行程は結構上手くいきまして、望んでいた四角形になりました。（この為に長めの麺棒も買ったしね。）
Actually, this procedure went really well, and I could make the think square shape just as I wanted it to. (I bought a longer rolling pin for this on Amazon too.)
こんな風に折って。。。
Then, I folded the thin dough like this and...
今回はAndyっちの長くて薄い包丁を使用。
then started the cutting process. This time, I used one of Andy's knives which had a longer and thinner blade.
前回よりも少し細めに切ろうと心がけたんですが、もっと細く切っても良かったなぁと後で思いました。
I tried to cut the dough into thinner strings than the last time, but I could have cut them thinner.
で、思ったよりも麺を太めに切っちゃったので、念入りに15分程茹でました。
I cut the noodles thicker than a wanted to, to I boiled them for a little bit longer, 15mins, to make sure they're surely cooked.
完成！
Done!
で、こうやって自家製うどんを作ったこの日もうどんは食べず、前回通り一旦冷凍。（これもある意味実験の一つ。）
Well, again, I didn't use the Udon noodles for dinner that night and froze them once. (It was a part of my experiment too.)
で、数日後うどんで夕食。
A few days after, here's Udon noodles dinner.
Hit-chanはわかめ多めで。
I put extra Wakame (seaweed) in my soup.
めいさん、前回も一杯食べてくれたんですが、今回は前回以上、ダディやマミー以上に食べてくれてビックリ。（軽く大人一人前は食べてくれたよ。）
May-chan actually loved my homemade Udon noodles a lot last time too, but she even ate more that night. She actually ate more than Daddy or Mommy did. (I'd say that she ate more than 1 adult serving. Wow!)
で、肝心の感想ですが、AndyっちもHit-chanも、「明らかに前回よりは良くなってる。コシが強くなってるね。」という評価。
So, as for the essential part of my experiment, our honest feelings about the flavor, both Andy and I thought, "The noodles got better than the last time for sure and had more chewiness."
でもねぇ、うどん道は長くて険しい。
Still, the road to master of Udon noodles is long and tough.
うどん好きのHit-chanとしては、まだまだコシが足りない。麺の切り方が下手でのど越しもイマイチ。美味しいうどんを食べると感じられる、「噛めば噛むほどの旨味」はほとんど無し。
As a huge fan of Udon noodles, my 2nd time homemade Udon noodles were still lack of chewiness for sure. Besides that, I didn't like how I cut the noodles and that they didn't go down through your throat well either. My noodles didn't have the sense, "The more you chew them, the more you taste the Umami.", which very delicious Udon noodles generally had.
という事で、まだまだ高値で買うアジアンスーパーの冷凍うどんには及びませんでした。
So, my 2nd time homemade Udon noodles even didn't reach the level of the pricy frozen Udon noodles that you can get at an Asian grocery store here.
やっぱり最近の冷凍うどんのレベルも高いので、その美味しさを家で再現できるようになったら最高だな。
Don't get me wrong. The frozen Udon noodles are very decent and delicious nowadays, and it'd be awesome if I can make Udon noodles like them at home.
次回のうどん作りに向けての改善点は、やっぱり小麦の配合を中力粉のみではなく、中力粉と強力粉を会わせる事にする。
For my next homemade Udon noodle challenge, I'd love to switch back to the combination of all-purpose flour and bread flour, not only all-purpose flour.
そして、麺を切る時にもう少し細く、そして均等に切れるように頑張る。（我が家にはパスタメーカーがあるので、切る工程だけこれでやってみるというのもアリかな。）
And then, I want to cut the noodles thinner and more evenly. (Andy actually has a pasta maker, so maybe I can use it just for the cutting procedure.)
ちなみに、この日の夕食、途中まで美味しく頂いていたんですが、我が家のモンスターが「止めなさい。」というのにテーブルを蹴り続けるという家族団欒執行妨害を行い、タイムアウトをくらいました。
BTW, this is off the topic, but during the fun dinner, our little monster acted interference of happy family dinner time by keeping kicking the dining table even after Daddy and Mommy told her, "Stop it." several times and ended up getting a time-out.
その後、ダディ、マミーの両者から、「ごめんなさいって言ったらおしまい。」というアドバイスを受けるも頑なに拒否をし
、ダディ＆マミーVSめいの睨み合いが25分ほど続き、最終的にやっとこさめいが折れて謝罪をして終了。
Then, she refused to simply say, "Sorry." even after Daddy and Mommy gave her this smart advice, "If you say sorry, it's over." So, we ended up having to do a 25min battle of patience and of course, Daddy and Mommy won in the end and the little monster apologized.
そんな攻防の後、残りのうどんを美味しそうに平らげました。（ほんま、頑固～。）
After the long and tiring battle, this little monster enjoyed the rest of the noodles. (She's super stubborn!)
そんな訳で、2回目の自家製うどん挑戦、初回よりも少しは改善されましたがまだまだ。お家で美味しいうどんが食べられるまで頑張るぞー！！！
Anyways, my 2nd challenge to make delicious homemade Udon noodles turned out be better than the 1st time, but there's still much room to be better. I'll still keep trying until I can make delicious Udon noodles at home!!!
という訳で、今日はこの辺で～！！！
Thank you for reading again!! Bye for now!!
↓応援クリックお願いします。(Please click these buttons to vote for my blog.)
にほんブログ村
Hi everyone!
皆様、いかがお過ごしでしょうか？
How are you doing today?
Hit-chanはお陰様で元気にしております。
I'm doing very well.
さて、先日ブログでも紹介したんですが、人生初自家製うどんに挑戦してみたところ、「うどん道は果てしなく長いなぁ。」と実感しました。
So, I wrote here that I tried to make homemade Udon noodles for the first time and thought, "The way to become a Udon noodles master is tremendously long...." after my first try.
で、先日、また「家で美味しいうどんを作って食べたい！」という夢を叶えるべく、もう一度自家製うどんに挑戦してみる事にしました。
Though, Rome was not built in a day. I tried to take another shot to get closer to my dream, "I wanna make delicious Udon noodles at home!!"
初めて挑戦した時の反省点からと実験的に、今回は中力粉のみを使うという事と踏みの工程をしっかりと行うという事に気を付けました。
From my first experience and for an experiment, I tried to make the noodles just with All-purpose flour and made sure to take more time to step on the dough this time.
最初15分程の捏ねはホームベーカリーにやってもらいました。
I used my bread maker to knead the dough for the first 15 mins.
で、踏みの作業。今回もめいの攻撃を受けましたが、諦めずに納得いくまで踏みました。
Then, the very important process, stepping on the dough. Just like the last time, I got attacked by this little monster while I was stepping on the dough, but the difference from the last time was that I didn't give up!
めい、Hit-chanが踏んでいるのに、ジップロックの蓋を開けて生地を取り出し口へ。そんでもって「美味し～！」って。
What's surprising to me was that even though I was right on the dough, May-chan opened the Ziploc bag and pinched a piece of dough and ate it!!! And she said, "Oishi! (Yummy!)" LOL
この行動にめっちゃビックリしたけど、クッキーの生地を焼く前に食べたりするアメリカ人の血が流れているなぁと思いました。
（ちなみにAndyちは餃子の皮とか生のまま食べてしまう人。なので、めいのこの行動は完全にダディから来ております。笑）
Her unexpected steal surprised me a lot, but it makes sense to tell that she's half American because American people love to eat cookie dough before they bake it!
(Andy actually likes munching raw pot sticker skins when I prep pot stickers, so May-chan definitely takes the habit over from her daddy.)
今回は前回と同じ大きさのジップロックで最初踏んでいたんですが、前回の記事のコメントでアドバイス頂いたのと小さい袋が破れて来たので、この後大きなジップロックに入れ替えてやりました。（ありがとう！）
I started the stepping process with the same size Ziploc bag (1Gallon) from the last time, but I switched it to a bigger size since the bag started getting ripped off and I got a great advice from one from my blog readers to use bigger-size Ziploc bags for this procedure. (Thanks!)
で、生地を丸めて数時間寝かしてこんな感じになりました。（この時点で明らかに生地の弾力が強いので、コシの強い麺ができるのではと期待が上がりました。）
After I made the dough a ball and let it sit for a couple of hours, it looked like this. (Already at the point, I could tell that the dough was way firmer than the last time, which made me expect that the noodles would turn out to be chewier this time.)
次に生地を伸ばす作業。前回は生地を2つに分けて伸ばしたので麺が全体的に短くなってしまいました。なので、今回は大きな塊１つを伸ばす事に。
Then, I rolled out the dough. On the last time, I split the dough in half and rolled them out, which ended up making short noodles. So, I rolled out the one big chunk of dough at one this time.
この行程は結構上手くいきまして、望んでいた四角形になりました。（この為に長めの麺棒も買ったしね。）
Actually, this procedure went really well, and I could make the think square shape just as I wanted it to. (I bought a longer rolling pin for this on Amazon too.)
こんな風に折って。。。
Then, I folded the thin dough like this and...
今回はAndyっちの長くて薄い包丁を使用。
then started the cutting process. This time, I used one of Andy's knives which had a longer and thinner blade.
前回よりも少し細めに切ろうと心がけたんですが、もっと細く切っても良かったなぁと後で思いました。
I tried to cut the dough into thinner strings than the last time, but I could have cut them thinner.
で、思ったよりも麺を太めに切っちゃったので、念入りに15分程茹でました。
I cut the noodles thicker than a wanted to, to I boiled them for a little bit longer, 15mins, to make sure they're surely cooked.
完成！
Done!
で、こうやって自家製うどんを作ったこの日もうどんは食べず、前回通り一旦冷凍。（これもある意味実験の一つ。）
Well, again, I didn't use the Udon noodles for dinner that night and froze them once. (It was a part of my experiment too.)
で、数日後うどんで夕食。
A few days after, here's Udon noodles dinner.
Hit-chanはわかめ多めで。
I put extra Wakame (seaweed) in my soup.
めいさん、前回も一杯食べてくれたんですが、今回は前回以上、ダディやマミー以上に食べてくれてビックリ。（軽く大人一人前は食べてくれたよ。）
May-chan actually loved my homemade Udon noodles a lot last time too, but she even ate more that night. She actually ate more than Daddy or Mommy did. (I'd say that she ate more than 1 adult serving. Wow!)
で、肝心の感想ですが、AndyっちもHit-chanも、「明らかに前回よりは良くなってる。コシが強くなってるね。」という評価。
So, as for the essential part of my experiment, our honest feelings about the flavor, both Andy and I thought, "The noodles got better than the last time for sure and had more chewiness."
でもねぇ、うどん道は長くて険しい。
Still, the road to master of Udon noodles is long and tough.
うどん好きのHit-chanとしては、まだまだコシが足りない。麺の切り方が下手でのど越しもイマイチ。美味しいうどんを食べると感じられる、「噛めば噛むほどの旨味」はほとんど無し。
As a huge fan of Udon noodles, my 2nd time homemade Udon noodles were still lack of chewiness for sure. Besides that, I didn't like how I cut the noodles and that they didn't go down through your throat well either. My noodles didn't have the sense, "The more you chew them, the more you taste the Umami.", which very delicious Udon noodles generally had.
という事で、まだまだ高値で買うアジアンスーパーの冷凍うどんには及びませんでした。
So, my 2nd time homemade Udon noodles even didn't reach the level of the pricy frozen Udon noodles that you can get at an Asian grocery store here.
やっぱり最近の冷凍うどんのレベルも高いので、その美味しさを家で再現できるようになったら最高だな。
Don't get me wrong. The frozen Udon noodles are very decent and delicious nowadays, and it'd be awesome if I can make Udon noodles like them at home.
次回のうどん作りに向けての改善点は、やっぱり小麦の配合を中力粉のみではなく、中力粉と強力粉を会わせる事にする。
For my next homemade Udon noodle challenge, I'd love to switch back to the combination of all-purpose flour and bread flour, not only all-purpose flour.
そして、麺を切る時にもう少し細く、そして均等に切れるように頑張る。（我が家にはパスタメーカーがあるので、切る工程だけこれでやってみるというのもアリかな。）
And then, I want to cut the noodles thinner and more evenly. (Andy actually has a pasta maker, so maybe I can use it just for the cutting procedure.)
ちなみに、この日の夕食、途中まで美味しく頂いていたんですが、我が家のモンスターが「止めなさい。」というのにテーブルを蹴り続けるという家族団欒執行妨害を行い、タイムアウトをくらいました。
BTW, this is off the topic, but during the fun dinner, our little monster acted interference of happy family dinner time by keeping kicking the dining table even after Daddy and Mommy told her, "Stop it." several times and ended up getting a time-out.
その後、ダディ、マミーの両者から、「ごめんなさいって言ったらおしまい。」というアドバイスを受けるも頑なに拒否をし
、ダディ＆マミーVSめいの睨み合いが25分ほど続き、最終的にやっとこさめいが折れて謝罪をして終了。Then, she refused to simply say, "Sorry." even after Daddy and Mommy gave her this smart advice, "If you say sorry, it's over." So, we ended up having to do a 25min battle of patience and of course, Daddy and Mommy won in the end and the little monster apologized.
そんな攻防の後、残りのうどんを美味しそうに平らげました。（ほんま、頑固～。）
After the long and tiring battle, this little monster enjoyed the rest of the noodles. (She's super stubborn!)
そんな訳で、2回目の自家製うどん挑戦、初回よりも少しは改善されましたがまだまだ。お家で美味しいうどんが食べられるまで頑張るぞー！！！
Anyways, my 2nd challenge to make delicious homemade Udon noodles turned out be better than the 1st time, but there's still much room to be better. I'll still keep trying until I can make delicious Udon noodles at home!!!
という訳で、今日はこの辺で～！！！
Thank you for reading again!! Bye for now!!
↓応援クリックお願いします。(Please click these buttons to vote for my blog.)
にほんブログ村
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