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cake"},{"term":"ricewine"},{"term":"rockyroad"},{"term":"roe"},{"term":"rosemary"},{"term":"royal"},{"term":"salsa"},{"term":"saltedegg"},{"term":"savory"},{"term":"scones"},{"term":"scotchegg"},{"term":"side"},{"term":"slowcooker"},{"term":"smores"},{"term":"soba"},{"term":"soondubu"},{"term":"soups"},{"term":"soy"},{"term":"spice"},{"term":"spread"},{"term":"steamed"},{"term":"summerroll"},{"term":"superbowl"},{"term":"susangkomen"},{"term":"sushi"},{"term":"sustainable"},{"term":"sweetpotato"},{"term":"syrup"},{"term":"tahini"},{"term":"tarte"},{"term":"tiramisu"},{"term":"tomato"},{"term":"tots"},{"term":"traditional"},{"term":"trump"},{"term":"udon"},{"term":"vanilla"},{"term":"vday"},{"term":"veggies"},{"term":"vietfood"},{"term":"walnut"},{"term":"whipped"},{"term":"wholegrain"},{"term":"whoppers"},{"term":"winter"},{"term":"yams"},{"term":"zucchini"}],"title":{"type":"text","$t":"Miss Hangrypants"},"subtitle":{"type":"html","$t":"A general surgery resident getting through residency one cookie at a time"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/mushrooms?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/search\/label\/mushrooms"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"2"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-7200021027076411321"},"published":{"$t":"2019-09-03T21:27:00.000-04:00"},"updated":{"$t":"2019-09-05T20:49:01.869-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"balsamic"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"egg"},{"scheme":"http://www.blogger.com/atom/ns#","term":"frenchtoast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mushrooms"},{"scheme":"http://www.blogger.com/atom/ns#","term":"parmesan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"savory"},{"scheme":"http://www.blogger.com/atom/ns#","term":"toast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"vegetarian"}],"title":{"type":"text","$t":"Parmesan French Toast with Garlic Balsamic Mushrooms"},"content":{"type":"html","$t":"I decided to make a special brunch for my fiancé this weekend. Yes, the bf is now a fiancé as he popped the question last week 😲. Well... it was a long time coming since we've been together for 8 years now. But the proposal and effort was cute, even if he fuddled so much that I essentially knew what was going on and what he was trying to do! :) Anyway, he's more of a savory dish person but also loves french toast. I made this french toast that has a delicious parmesan crispiness on the outside with sautéed mushrooms. And then it's even more elevated after I added a poached egg for richness! SO GOOD. It will definitely be part of the weekly rotation!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s1600\/IMG_5718.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s1600\/IMG_5718.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO_VbTtoC0h155trU6Gx9StirRUBR7YmDo8eBsidIPmmOX1pPP_NsiTsU6gVkfZ__xbxvB9mTpG7tHt3i8QpI9FoPaO7arh1Kk5Rw4j18ByE6uhwpA15k-JcoTNE8AFLnzHkFntLvEads\/s1600\/IMG_5716.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO_VbTtoC0h155trU6Gx9StirRUBR7YmDo8eBsidIPmmOX1pPP_NsiTsU6gVkfZ__xbxvB9mTpG7tHt3i8QpI9FoPaO7arh1Kk5Rw4j18ByE6uhwpA15k-JcoTNE8AFLnzHkFntLvEads\/s1600\/IMG_5716.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhks80MEqxZufasSi_NuZjAiWZgbfSD9ibqQkcYKfBQ5x2JT9weXGC9gFWP6lGmQQ6jv2ciVzpx-tXAS-MjfyckD8skYHbfTNxQJc521mdWhj5GmaQeMkCD10fN2_iQGLH_mJIenqdFM7E\/s1600\/IMG_5717.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1440\" data-original-width=\"1440\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhks80MEqxZufasSi_NuZjAiWZgbfSD9ibqQkcYKfBQ5x2JT9weXGC9gFWP6lGmQQ6jv2ciVzpx-tXAS-MjfyckD8skYHbfTNxQJc521mdWhj5GmaQeMkCD10fN2_iQGLH_mJIenqdFM7E\/s1600\/IMG_5717.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Ch2\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003EParmesan French Toast with Garlic Balsamic Mushrooms\u003C\/span\u003E\u003C\/h2\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit; font-size: x-small;\"\u003E\u003Ci\u003EServes 4\u003C\/i\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white; font-size: 14px;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\n\u003Cspan style=\"background-color: white; font-size: 14px;\"\u003E\u003Cb\u003E\u003Cspan style=\"font-family: inherit;\"\u003EParmesan French Toast\u003C\/span\u003E\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2 eggs\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup Grated Parmesan cheese\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 tsp balsamic vinegar (Original Balsamic Vinegar of Modena)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/4 cup half \u0026amp; half\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E4 slices challah or aloha bread (I bought from Trader Joe's)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"background-color: white;\"\u003Epinch of salt and pepper\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003EWhisk egg, parmesan, balsamic vinegar, half \u0026amp; half and pepper in a shallow dish. Soak both sides of your bread well\u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EHeat up frying pan at low-medium heat with 1\/2 tbsp of butter and fry french toast until golden brown on both sides\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cb\u003EGarlic Balsamic mushrooms\u003C\/b\u003E\u003C\/span\u003E\u003Cbr style=\"background-color: white;\" \/\u003E\u003Cspan style=\"background-color: white;\"\u003E10oz mushrooms (I used a mix of oyster and white mushrooms)\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1\/4 diced onion\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1\/2 tbsp butter\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1 tbsp olive oil\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E1 tbsp minced garlic\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E2 tbsp balsamic vinegar\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E2 tsp soy sauce\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan style=\"background-color: white;\"\u003Esalt \u0026amp; pepper\u0026nbsp;\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EHeat butter and olive oil in a frying pan on medium fire. Sweat onions, garlic and then add in mushrooms. Saut\u003C\/span\u003Eé\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;until softened (about 2 mins)\u003C\/span\u003E\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"background-color: white; font-family: inherit;\"\u003EStir in balsamic vinegar, soysauce, and a pinch of salt and pepper\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003EGarnish mushrooms over french toast with chopped spring onion and a drizzle of balsamic!\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/7200021027076411321\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/09\/parmesan-french-toast-with-garlic.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7200021027076411321"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/7200021027076411321"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2019\/09\/parmesan-french-toast-with-garlic.html","title":"Parmesan French Toast with Garlic Balsamic Mushrooms"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgNg2TVFr3KPH5dlatdfcgakwLDm3pdLRySMtjrVqukPrQFUEWSkFF2E1QMgXNhcCTf15nS7xkrKcXitQriics1PqnfuOv2UcEfgu7NGtbs-y_acHgKOwuw24wqsS8Y2U-2L5KxOrzT394\/s72-c\/IMG_5718.JPG","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-3523961746310579229"},"published":{"$t":"2015-12-14T21:54:00.000-05:00"},"updated":{"$t":"2016-05-11T13:12:56.415-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"broth"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"japanese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"korean"},{"scheme":"http://www.blogger.com/atom/ns#","term":"lunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"matcha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mushrooms"},{"scheme":"http://www.blogger.com/atom/ns#","term":"noodles"},{"scheme":"http://www.blogger.com/atom/ns#","term":"soup"},{"scheme":"http://www.blogger.com/atom/ns#","term":"udon"}],"title":{"type":"text","$t":"Homemade matcha udon noodles"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nI thought making udon would be like making kalguksu (or Korean knife noodles), but it definitely required a lot more arm muscle. Maybe it's because I tried to make 4 times the amount and my biceps have atrophied from disuse :( I did have a lot of fun stomping on it though. Yas, with my feet. Don't worry, the dough was heavily wrapped in a sturdy gallon ziplock bag ;)\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgU4uWQ1vokA8OeRMX3LTG-YHTdqY7k9ndRdYUYH78L-d3dJaker75zUQENlYD-XSCa9MluJtxby931SfP2brsjA4HG2mlLGPmxLKJyvoy5Hx1HEBGu4Jrc8tdH3vDgwYJKtcgQfo-0P3E\/s1600\/matcha+udon+final.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgU4uWQ1vokA8OeRMX3LTG-YHTdqY7k9ndRdYUYH78L-d3dJaker75zUQENlYD-XSCa9MluJtxby931SfP2brsjA4HG2mlLGPmxLKJyvoy5Hx1HEBGu4Jrc8tdH3vDgwYJKtcgQfo-0P3E\/s1600\/matcha+udon+final.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\nBut, you seriously need your body weight to smoosh the dough down. If you have kids then use them, plus you'll also get them tired so they'll sleep early! Tiring out my little brother out everyday by making him fetch things used to be my strategy back in the days (not because I was lazy haha).\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3sgA8jMcdqk9FOet3ErAMMGdSkK-PKQq2sgiJ4b392GTqn6Z48EfKTtDFiLOq9rabP74TQ0wRO2nXkb70lGpFCetTURrO3kAdP6-LC6d9eS3NaoQMF2rt1Affws8oxc4Po2Z0LA2e9ak\/s1600\/udon.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3sgA8jMcdqk9FOet3ErAMMGdSkK-PKQq2sgiJ4b392GTqn6Z48EfKTtDFiLOq9rabP74TQ0wRO2nXkb70lGpFCetTURrO3kAdP6-LC6d9eS3NaoQMF2rt1Affws8oxc4Po2Z0LA2e9ak\/s1600\/udon.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI separated the dough in half so I could have normal udon noodles and some matcha ones. For the matcha noodles, the flavor shines if the broth is kept simple (like the soy sauce dashi one below). I may have to up the amount of matcha though by about 1\/2 to 1 tsp next time and try a cold udon version. I also prepared a miso version by diluting the broth I made below in a 1:3 ratio with water and adding miso paste to it. When you try the freshly made noodles, the texture and flavor is so so so......handmade(?), unique(?), bouncy (haha it's hard to describe), I guess all the arm grease and time that went to making this was worth it!\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6fEcE7utyIhqS8TSVBbZfPZLPT3PECtWdk9yOE8e7dbcIlD2EB9Cerpcm-lVwule7blQZj0Rk2UVKA1SyoN0ibwPQS7MNODIGQfTyfzmhj8l5F426cT0Wtz8orLXcVXB0AjL2Po2N-TY\/s1600\/matcha+udon3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi6fEcE7utyIhqS8TSVBbZfPZLPT3PECtWdk9yOE8e7dbcIlD2EB9Cerpcm-lVwule7blQZj0Rk2UVKA1SyoN0ibwPQS7MNODIGQfTyfzmhj8l5F426cT0Wtz8orLXcVXB0AjL2Po2N-TY\/s1600\/matcha+udon3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ch2\u003E\nMatcha Udon Noodles\u003C\/h2\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Eadapted from\u0026nbsp;\u003Ca href=\"http:\/\/www.instructables.com\/id\/Homemade-Udon-Sanuki-Style\/?ALLSTEPS\" target=\"_blank\"\u003Einstructables.com\u003C\/a\u003E\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ci\u003E\u003Cspan style=\"font-size: x-small;\"\u003Eserves 4-5\u003C\/span\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ENoodles (Sanuki style)\u003C\/b\u003E\u003Cbr \/\u003E\n2 1\/2 cups bread flour (plus more to dust)\u003Cbr \/\u003E\n1 1\/2 cups all purpose flour\u003Cbr \/\u003E\n3 tsps salt\u003Cbr \/\u003E\n1.5 cups water, at room temp\u003Cbr \/\u003E\n1 tsp \u003Ca href=\"http:\/\/www.panateamatcha.com\/collections\/culinary\/products\/culinary-grade-matcha-tin?variant=16488334149\" target=\"_blank\"\u003Eculinary grade panatea matcha\u003C\/a\u003E (for 1\/2 the dough)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EBroth\u003C\/b\u003E\u003Cbr \/\u003E\n5-8 dried shiitake mushrooms, rehydrated in 2 cups water overnight\u003Cbr \/\u003E\n1 5x5\" piece of kelp (aka konbu or dashima)\u003Cbr \/\u003E\n3 cups water\u003Cbr \/\u003E\n10 pieces dried shrimp\u003Cbr \/\u003E\n10 pieces dried anchovies\u003Cbr \/\u003E\n1-2 tbsps soy sauce (or to taste)\u003Cbr \/\u003E\n1 tbsp mirin\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\n\u003Cli\u003E\u003Cb\u003ENoodles\u003C\/b\u003E: dissolve salt in the water and set aside. Mix the flours together in a large bowl. Add salt water to the flour and mix with your hands until a shaggy dough is formed. If it doesn't come together, you can add a little water each time. The dough will feel hard and crumbly, just try to knead it so it comes together.\u003C\/li\u003E\n\u003Cli\u003EPut the dough in a gallon size zipper bag and stomp on it until it is flattened. Like use your feet and stomp! I seriously tried to knead with my hands and a kitchen aid mixer, but the dough is just too hard. Once it has flattened. Take it out of the bag and separate the dough into two pieces. For one half, I kneaded in 1 tsp matcha. This will be difficult and it will looked streaky (but no worries, it will blend all together with subsequent stomping)\u003C\/li\u003E\n\u003Cli\u003EIt will still be hard at this point. So with half of the dough, roll it up like a cinnamon roll and place it back in the bag to stomp and flatten. I alternated between the two halves of the dough, so that I could give the dough a rest for 10-15mins if it was too difficult to work with. You'll be stomping on this about 5-6 times until the dough is really smooth and rubbery\u003C\/li\u003E\n\u003Cli\u003EOn the last flattening\/stomping, pinch the edges of the dough together to make a ball, it may not come together on the bottom but as long as the top is smooth, it's okay. Wrap the dough in seran wrap tightly and place in a warm area for 2-3 hours. I preheated my oven slightly and switched it off to mimic a really hot summer.\u003C\/li\u003E\n\u003Cli\u003EWhile the dough rests, time to make the broth! In a large pot, place rehydrated shiitake and the water it was soaking in, kelp, 3 cups water, shrimp and anchovies. Bring to boil and let it simmer for 15 mins. Add soy sauce and mirin and adjust to taste. Fish out the shiitake to slice up and use for later and then strain your broth.\u003C\/li\u003E\n\u003Cli\u003ENow the dough should be well rested (you can test this by checking if it remains indented after you poke it)! Dust your work area with a generous amount of bread flour. Working with one ball of dough at a time, roll to a rectangle that is 3mm thick. Fold the long edges in like you would fold a letter in thirds to put in an envelope. \u0026nbsp;Cut 5mm thick strips for noodles. Toss cut noodles in bread flour so they don't stick.\u003C\/li\u003E\n\u003Cli\u003ETo cook the noodles, bring a large pot of water to boil and then place them in there for 7-8mins. Separate them with chopsticks at the start and middle of boiling because they can stick together. Drain and serve with the broth, plus toppings including green onions, naruto (Japanese fishcake), mushrooms or eggs\u003C\/li\u003E\n\u003Cli\u003EYou can store the cut noodles in the fridge for 2-3 days.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8EF7CV3a314hUir_M6a_cI6eWoTmGjdJQgFMSwatWN_BWkDEA1GymrM-BjKHq0M7xkR8AngaKTI9h9BkEnii_4wqx2TBgBrwUo_RgZ2oLlQzv_X624IrtVK4ehTEByjt8pX8mPGz289c\/s1600\/miso+udon.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi8EF7CV3a314hUir_M6a_cI6eWoTmGjdJQgFMSwatWN_BWkDEA1GymrM-BjKHq0M7xkR8AngaKTI9h9BkEnii_4wqx2TBgBrwUo_RgZ2oLlQzv_X624IrtVK4ehTEByjt8pX8mPGz289c\/s1600\/miso+udon.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgK9Mqx1CrULG_MFDIq9nhSmpA7blN64ucUMz_z28zxSAJX0Khhqo2SRiAlRr2fYn1cz1pitdzFGgmIflPBNBCnuwkKYJtiJno6OgCtk67abySKWRS5Fo-sckn08T7WkKJM4mOY9nYvQWs\/s1600\/udon3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgK9Mqx1CrULG_MFDIq9nhSmpA7blN64ucUMz_z28zxSAJX0Khhqo2SRiAlRr2fYn1cz1pitdzFGgmIflPBNBCnuwkKYJtiJno6OgCtk67abySKWRS5Fo-sckn08T7WkKJM4mOY9nYvQWs\/s1600\/udon3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/3523961746310579229\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2015\/12\/homemade-matcha-udon-noodles.html#comment-form","title":"6 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/3523961746310579229"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/3523961746310579229"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2015\/12\/homemade-matcha-udon-noodles.html","title":"Homemade matcha udon noodles"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgU4uWQ1vokA8OeRMX3LTG-YHTdqY7k9ndRdYUYH78L-d3dJaker75zUQENlYD-XSCa9MluJtxby931SfP2brsjA4HG2mlLGPmxLKJyvoy5Hx1HEBGu4Jrc8tdH3vDgwYJKtcgQfo-0P3E\/s72-c\/matcha+udon+final.jpg","height":"72","width":"72"},"thr$total":{"$t":"6"}}]}});