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.
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. 💗
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.
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.
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. 👍🏻🤩😃
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."
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 😋
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.
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😃
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?
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
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 😅
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!
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 ☘ 🌻 🍀
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.
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???
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.
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.
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.
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.
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.
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. 💗
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.
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.
This looks SO FUN
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
Wow fresh noodles always taste best.
thank you once again Michael
Thank you for interesting info. keep teaching us dear Michael. 👌😉👍
The rolling pin depth guides is a genius tip! 👏
Thanks for the nice demonstration!👍👍👏🏻👏🏻😊
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. 👍🏻🤩😃
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."
Wow! Nice! 👍 Thank you for sharing this video! Yummy Udon !
So neat... teach as well the various kind of soup for Udon, Michael... thanks
Just the way it is!!!! ❤ I did it just the way you show!!! Thank you Michael!!!
You are so welcome.
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 😋
Thanks for watching.😊
Thanks Michael 😊
Like Hi friend that looks Delicious very yummy thanks for sharing 👍👍👈🌸😋😋
Thank you Michael..learned something new today 😊
I hope you are doing wonderful and healthwise....pls take care 🥰
Thank you, for you too. 😊
Thank you Chef 🙏
Thanks for sharing 👍
Hello Michael, thanks for sharing..
I gonna try it tomorrow. Thanks Michael
So interesting.. Never knew it got stomped on!
Thank you for this excellent recipes it’s perfect 👍🥰
It looks so delicious and also fun 😋 thank you.
That looks amazing.. Mr. Lim. Thank you
I love udon!! Thank you for sharing the recipe chef Michael! I’ll going to try.
Fascinating.
The foot kneeding is a good balance exercise
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.
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😃
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?
Amazing❤
Thanks 🙏👍❤
I love udon. It is similar to lagman but dough is thicker. Will make it!
Thank you 😊😍
Very good technic. Kneading is not always easy with dry dough for pasta. I will try your method as i Love noodles. Thank you.
Buenos días Michael, extraordinaria receta y muchas gracias por compartir.
Thank you! You saved me money
Wow👌🏻👌🏻👌🏻😋 well Michael🙋🏻♀️ im getting notification for the video ok Buddy.. no worries..
Yummy chef 👍👍
Obrigado por compartilhar 👏👏👏😋😋😋
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?
It can be achieved by rolling out the dough thicker before cutting into noodles, or by cutting the noodles into wider strips.
@@michaellim Great. Thank you! ❤
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
Dankeschön. Alles Gute und Gesundheit
Amazing
Perfect👍👍👍👌👌👌👌
Thank you for sharing.
Michael, what are the ingredients for the sauce.
Will make a video next time.
@@michaellim thank you!
I just saw this videos a not coming great we talked Udon tonight your video was a Gift amazing (❤️)Big Chef thanks GO ON 🙏🌏🌠🌹
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 😅
Is there any way of storing it?
(By the way awesome video🎉)
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!
Can I use bread flour instead of all-purpose flour?
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 ☘ 🌻 🍀
No I don't have flat feet. 😅
Curious what the benefit of 100g rice flour is does ot taste better if you opt for it?
Made the noodles twice this week , was excellent, thank you for sharing 🎉
Great to hear!
Вкусно! 👍Вкусно! 👍 Yummy!Yummy!👍👍
Bravissimo
谢谢你的分享😊👍👍👍👍👍
Can i use a dough maker instead of doing if with feet??
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.
Buena amasadora🦶🦶👌
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???
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.
Will noodle be better if add some alkaline water?
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.
The only recipe on TH-cam that calls for feet
All purpose flour is it High Protein Flour or Medium Protein Flour or Low Protein Flour ???
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.
@@michaellim how about ramen is it same recipe like udon ...
Michael, have you ever made kway teow and Mee Poh from scratch?
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.
@@michaellim I find below TH-cam link making cheong fan and kway teow quite easy. Good for reference.
th-cam.com/video/EQBCNxN_WbY/w-d-xo.html
Υπεροχος
КЛАСС!!!!!👏👏👏👏👏👏
1:29 Indian me would feel very guilty to do this
sir is the japanese udon, no egg engredients?
Yep, only wheat flour, salt and water.
عاشت الايادي روعة روعة 👍👍👌👌👏👏🍇🍎🍒💐💐💐
❤️
谢谢你的分享！🙏👍😋
Using pizza cutter to cut out the noodles... Now that's genius!
🥺🥺
👍
🤗👍
☝😋🥰
li ke
Perez Deborah Taylor Sarah Jones Kevin