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Join Daniel and Mirra from The Perennial Plate as they show you a Japanese twist on an American Classic - Udon Miso n' Cheese.

Udon Miso n' Cheese


  • 2 cups flour (plus 2 Tablespoons if needed)

  • 2/3 cup warm water

  • 1 1/2 teaspoon sea salt

  • Sauce: 1 tablespoon butter, 1 tablespoon red miso, 1 tablespoon grated parmesan cheese, 1 teaspoon shaved bottarga (optional)


  1. Sift the flour into a bowl. In a separate container, combine the salt and water. Pour the water around the edge of the bowl of flour. Sift your hands through it, trying create small sand like balls of dough.

  2. After 30 seconds start to knead and combine into one chunk. Knead with your hands for five minutes.

  3. Then, either continue to knead for another 5 minutes, or have fun and do it with your feet. Seriously. The traditional way to make Udon dough is to use your feet.

  4. My dough is a little softer than the traditional version, so the foot action isnt necessary, but it is fun. So put plastic over your mixing bowl and step on it in a circle for 30 seconds.

  5. Roll it up into a ball again and press it with your feet again.

  6. Then roll it into a ball and let it rest, wrapped in plastic wrap for 30 minute.

  7. With a large rolling pin, roll the dough out onto a big table. The dough will be very tough so you have to keep on rolling it out over and over again until it's an 8th of an inch. This might take you 10 minutes, but trust me, it's worth it for the texture.

  8. Once the dough is nice an thin, cover it with lots of flour.

  9. Fold the dough over on itself every 2 inches (like a chinese paper fan). This helps to allow you to cut long noodles.

  10. Take a very sharp knife and cut through the layers in 1/4 centimeters slices.

  11. Then unfold the noodles and drape them over something to undo the creases.

  12. Cook the noodles in boiling water for 8 minutes.

  13. Once they have cooked for 7 minutes, remove almost all of the water. The leftover water should be thick and almost caramel like in its consistency.

  14. Add in the butter and miso and bring to a boil again. Shave in the parmesan cheese and bottarga (optional). The butter and cheese will turn the cooking liquid even creamier.

  15. Serve it hot with pickles or small salad tossed with rice wine vinegar.

Udon Miso n' Cheese




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- [Daniel] This is Mira. She's the camera girl. - [Mira] This is Daniel. He's the chef. - [Daniel] We travel 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. No. - [Mira] No. - I know, I know. I'm joking. - That's a good start. - We just got back from Japan. Everything that people make in Japan is, like, totally dedicated to one craft. It's unbelievable. One of the stops that we made was a guy who's been making udon for the last 45 years. I've made this now a dozen times. I haven't made it a dozen times? - [Mira] You've made it twelve times? - Okay. - [Mira] You've made it twice. - [Dave] Remember I was feeding you udon noodles like every night? - I just don't think you should say dozen times. That's-- - [Dave] I think at least-- - [Mira] grossly over exaggerated. - I think dozen is totally fair. I've made it... a number of times and still not very good at it and actually have developed my own udon noodle recipe, 'cause I can't quite hack the other udon noodle recipe. The recipe's about as simple as it goes. Two cups of flour, like a teaspoon of salt. Then, you want warm water. We're going for 2/3 of a cup. You put it around the edges. Try to make it sort of like, sand, you know? I can't believe you said I've only done this two times. - Sorry. I can't believe you said you did it a dozen times. - I'm actually gonna add a little bit more flour to this. So now, at this point, form it into a ball, get some plastic, I think, cover this with the plastic, and then actually-- - Hold on Don't just, like... - Our time is short. - [Mira] I know, but it's hard 'cause the lights are going to get in there soon, too. - And stomp on it. Pick that off. Form it into a ball again. The texture is supposed to be like your earlobe. More time, give it a little. - Okay, you need to change your socks. That's disgusting. - After all that working that's been done to it, you have to let it sit. So we're gonna let this sit for half an hour. - Oh my god, ugh! - We are going to get our water boiling. We're gonna make udon noodles. Oh yeah, the dish that we're making, I like to call udon... - Japanese mac and cheese. - I know. Miso and cheese. Udon, miso, and cheese. The idea is to have soft outside, chewy inside. It really should spring back. And now, you wanna use quite a lot of flour. You're gonna fold this over on itself. Yes. Most people tell you to make udon noodles with lots of water. I'm doing the opposite. It's sort of like making a risotto. Here we're gonna make our sauce using the starch from the noodles. Ready? - Yeah. Go ahead. - We're gonna cook these for seven or eight minutes. If there's still a lot of water, we're gonna pour that off. Add butter, add miso, add Parmesan cheese, and let it form into creamy deliciousness. - Hold it there. Cool, it looks so good. - Go ahead. - You don't want to grate some Parmesan cheese on top? - I don't think it needs it. I may grate it a little lemon zest on there, though. This is great with a little salad. Or something acidic. I'm gonna try this, and then you can eat it, okay?

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