Photograph of the finished Kishimen

Japan · Mì dẹt Nagoya Kishimen

Kishimen

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 640 g
  • Photograph of Dried flounder Dried flounder 60 g
  • Photograph of Kombu seaweed Kombu seaweed 40 g
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Mirin Mirin 100 ml
  • Photograph of Fried tofu aburaage Fried tofu aburaage 8 pieces
  • Photograph of Spinach Spinach 400 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the dough with salt water for 12 minutes, then cover and let it rest for 1 hour.
  2. 2 The dough is rolled into a thin sheet 1.5 mm thick, then cut into strips 8 mm wide. Kishimen are thin and wide, not square like udon.
  3. 3 Because the noodles are thin, they only need to be boiled for 5 minutes; boiling them for the longer udon noodles will make them mushy.
  4. 4 Simmer the kombu and dried halibut broth for 12 minutes, then season with soy sauce and mirin.
  5. 5 Boil the noodles, then rinse them with cold water and blanch them again with hot water to remove any starch while keeping them hot.
  6. 6 Arrange the noodles in a bowl, pour in the broth, then add aburaage, blanched spinach, and green onions.
Start cooking