Okirikomi Udon Soup
Featured Recipe, Jan 08 2015Love udon? Try this hearty, home-style soup with homemade udon from the heart of Japan!
Okirikomi is a hearty vegetable soup made with wheat noodles and is a traditional everyday dish that was originally eaten by farmers in Maebashi. The name "okirikomi" comes from the Japanese word for the motion of throwing the noodles directly into the pot while cutting them. This dish is loved by both the young and old!
Background: This recipe was contributed Kyoko Kanai for the Maebashi Shoku Project. Gunma has a long history of growing wheat so much of the traditional cuisine, like this okirikomi, includes cooking with wheat flour.
- [ Udon Dough ]
- All-purpose flour (500 g )
- Water (250 ml)
- [ Soup ]
- Pork (160 g)
- Daikon radish (250 g)
- Carrots (100 g)
- Gobo or Burdock root (100 g)
- Konnyaku (100 g)
- Green onions/Naganegi (2 )
- Taro root (6 )
- Fresh shiitake mushrooms (6)
- Deep-fried tofu/Abura-age (2 pieces)
- Vegetable oil (2 Tablespoons)
- [ Seasoning ]
- Japanese Dashi/Broth (3.2 liters)
- Soy sauce (150 ml)
- Mirin (50 ml)
- Miso (a little to taste)
Sift the flour into a bowl.
Add half the amount of water to the flour and knead. When the dough begins to come together, add remaining water little-by-little, kneading into a smooth dough as you go (it should be about the texture of your earlobe). Form into a ball, insert into a plastic baggie and let rest for 30 minutes (alternately, put into a bowl and cover with a warm, moist cloth).
Cut pork into bite-size pieces. Cut
daikon and carrots into slices then quarter. Cut burdock/gobo into thin shaving and let soak in water. Cut konnyaku into thin slices and briefly boil.
Pore boiling water over deep-fried tofu to remove excess oil, then cut into thin strips. Peel taro roots and cut into half-moon slices. Remove hard part of shiitake stems and slice thinly. Mince some of the green onion for garnishing soup, and cut the rest into diagonally-cut slices for boiling.
Heat vegetable oil in a large pot and sauté the burdock/gobo. Add pork, cook and then add all other ingredients except for the green onions. Sauté the vegetables briefly before adding the broth. Simmer until vegetables are about three-quarters cooked.
Roll out the udon dough to about 3mm thickness. Fold the dough over itself (in the way of a folding screen or paper fan), dusting with flour to prevent layers from sticking. Slice into 1cm thick noodles.
Drop the udon noodles directly into the boiling pot of soup, cooking to desired softness. Add soy sauce, mirin and miso adjusting to taste. Add in the diagonally cut green onions and bring to a brief boil. Remove from heat. Dish soup into bowls, topping with minced green onion.
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