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This is Mia, she's the camera girl. This is Daniel, he's the chef. We travelled the world making videos about sustainable food.
When we get home, we cook some of our favorite dishes, inspired by these adventures.
This is the Perennial Plate
in the kitchen.
Welcome to the Daniel Klein cooking show.
[shooting sounds]
That's a good start.
We just got back from Japan
everything
that people make in Japan is like
totally dedicated to one craft
Unbelievable! One of the stuff that we made was that guy who's been been taking
udon for the last forty five years. i've made this now
a dozen times
Have I made it a dozen times? You made it twelve times. Ok.
You made it twice. Wasn't I feeding you udon noodles like every night?
I just don't think you should say 'dozen times'.
That is grossly over exaggerated.
I made it a number of times and I'm still not very good at it.
and I actually have developed my own udon noodle recipe, because I can't
quite hack the other udon noodle recipe. The recipe is as simple as it goes.
Two cups of flour
like a teaspoon of salt
warm water
we're going for two-thirds of a cup
put it around the edges
try to make it sort of like
sand.
I can't believe you said that I've only done this two times. Sorry.
I can't believe you said 'a dozen times'.
I'm actually going to add a little bit more flour. So now at this point,
make it into a ball
get some plastic
And then actually stomp... Hold on!
I know but it's hard to get the lights down in there.
And stomp on it. Take that off.
Form it into a ball again, the texture is supposed to be like your ear lobe.
It could be a little...
Ok, you need to change your socks,
it's disgusting
After all that working that has been done to it, you have to let it sit
for half an hour.
Oh my god, uuuh!
We're going to get our water boiling.
We're going to make
udon noodles.
Ok, the dish that we're making
I like to call udon.... Japanese mac and cheese.
Miso and cheese. Udon miso and cheese. The idea is to have soft outside
chewy inside.
It really should spring back.
And now you want to use quite a lot of flour. We're going to fold this over itself.
Most people will tell you that you have to make udon noodles with lots of water. I'm doing
the opposite.
It's sort of like making a risotto, we're going to make our sauce using the starch from the noodles.
We're going to cook these for seven or eight minutes. It there is still a lot of water, we are
going to pour that off.
Add butter, miso
and parmesan cheese and let it form into creamy deliciousness.
Uh - it looks so good!
Go ahead! You want to grate some parmesan cheese on that?
I don't think it needs it.
I might grate a little lemon zest on there though.
This goes great with any salad, something acidic.
I'm going to try this and then you can, ok?