Resep Udon Ala Marugame: Bahan Lokal Rasa Otentik [Tanpa Mesin]

**English description is at the bottom section.**
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00:00 : intro
01:20 : penjelasan udon (Udon, explained)
04:31 : persiapan bahan (prepping the ingredients)
05:04 : mulai membuat adonan (making the dough)
07:22 : uleni adonan (kneading the dough)
09:11 : cara ulen adonan udon ala Jepang (Japanese Udon kneading method)
11:38 : pipihkan dan potong adonan (flattening and slicing the dough)
15:33 : rebus udon (boiling the Udon)
16:35 : hidangan siap (the Udon is ready)

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[INDONESIAN]
Resep Udon Ala Marugame. Salah satu jenis mie yang terkenal dari Jepang adalah mie udon. Perbedaan mie udon dan mie yang lain adalah ketebalannya dan tepung yang digunakan. Untuk menikmatinya, udon dapat diolah dengan beberapa variasi masakan. Ada yang disajikan dengan kuah panas maupun dingin.

Resep Udon (3-4 porsi)

Bahan:
300 gr tepung protein sedang (saya: tepung hong kong / bakpao)
140 gr air
20 gr garam
Maizena (untuk taburan adonan)

Langkah:
1. Larutkan garam dengan air
2. Campurkan air dan tepung hong kong yang sudah diayak menggunakan sumpit hingga tercampur rata. Tekan-tekan dengan tangan agar terigunya tercampur
3. Pindahkan ke plastik, pipihkan adonan menggunakan rolling pin, gunakan beban tubuh agar lebih mudah. Bisa juga menggunakan metode diinjak, bungkus adonan dengan plastik lalu lapisi dengan kain, gunakan kaus kaki bersih agar lebih higienis lalu injak-injak adonan dengan tumit. Setelah melebar, gulung adonan lalu pipihkan lagi, lakukan 5-6 kali hingga adonan menjadi mulus
4. Istirahatkan adonan 10-15 menit
5. Pipihkan adonan sekali lagi, lalu bulatkan dan istirahatkan adonan minimal 2 jam
6. Taburi talenan dengan maizena, letakkan adonan dan taburi lagi sedikit maizena di atasnya. Pipihkan adonan menggunakan rolling pin. Setelah melebar, gulung adonan menggunakan rolling pin sambil ditekan-tekan. Pipihkan dengan ketebalan 3 mm
7. Lipat adonan dan beri taburan maizena di setiap lipatan agar tidak lengket, lalu potong-potong memanjang dengan ketebalan sesuai selera
8. Siapkan air rebusan. Rebus udon 15-20 menit tergantung ketebalan udon
9. Setelah matang, angkat dan tiriskan. Bilas dengan air dingin. Udon siap disajikan

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[ENGLISH]
Udon Recipe a la Marugame: Local Ingredients, Authentic Flavor [No Machine]

Udon Recipe a la Marugame. Udon is one of the most popular noodles from Japan. The differences between Udon and other noodles are its thickness and the type of flour used. To enjoy Udon, you can cook it into several varieties of dishes. Some are served with a hot broth, some are served cold.

Udon Recipe (3-4 serving)

Ingredients:
300 g all-purpose flour (me: Hong Kong flour / Pao flour)
140 g water
20 g salt
Cornstarch (to sprinkle on the dough)

Steps:
1. Dissolve the salt in the water.
2. Combine the water and sifted Hong Kong flour with chopsticks. Mix well. Press with hands so the flour is well-incorporated.
3. Transfer to a plastic bag. Flatten the dough with a rolling pin. Use your body weight to make it easier. You can also use the stepping method, where you wrap the dough in plastic, cover it with cloth, wear clean socks to make it more hygienic, and step on the dough with your heels. After the dough is flattened, roll it and flatten it again. Repeat for 5 -6 times until the dough becomes smooth.
4. Rest the dough for 10-15 minutes.
5. Flatten the dough once more. Make a ball and rest the dough for at least 2 hours.
6. Sprinkle the cutting board with cornstarch. Place the dough on top and sprinkle it with a bit of cornstarch. Flatten the dough using a rolling pin. After it's flattened, roll the dough with the rolling pin while pressing it down. Flatten to a thickness of 3 mm.
7. Fold the dough and sprinkle each layer with cornstarch to keep it from sticking. Slice the dough lengthwise. Adjust the thickness to your liking.
8. Prepare the boiling water. Boil the Udon for 15-20 minutes, depending on the thickness.
9. After it's cooked, remove from the water and rinse with cold water. Udon is ready to serve.

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