Step-by-Step Guide to Prepare Ultimate Udon 2.0: Rainbow Matz (Noodle)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, How to Prepare Award-winning Udon 2.0: Rainbow Matz (Noodle). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Udon 2.0: Rainbow Matz (Noodle), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Udon 2.0: Rainbow Matz (Noodle) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Udon 2.0: Rainbow Matz (Noodle) is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Udon 2.0: Rainbow Matz (Noodle) estimated approx 4 hr.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Udon 2.0: Rainbow Matz (Noodle) using 8 ingredients and 10 steps. Here is how you can achieve that.

Evolve Japanese Udon noodle to next stage!

Ingredients and spices that need to be Get to make Udon 2.0: Rainbow Matz (Noodle):

1. 600 g flour
2. 0.6 g Food coloring Red
3. 0.4 g Food coloring Yellow
4. 0.3 g Food coloring Green
5. 0.5 g Food coloring Blue
6. 24 g salt
7. 276 ml water
8. 50 g corn starch

Instructions to make to make Udon 2.0: Rainbow Matz (Noodle)

1. Add 24g salt to 276ml water to make 8% salt solution.
2. Add the food coloring to 50g salt solution for each colors as below.
3. [Red]: 0.3g Red/[Orange]: 0.2g Red & 0.1g Yellow/ [Yellow]: 0.3g Yellow/ [Green]: 0.3g Green/ [Blue]: 0.3g Blue/ [Purple]: 0.1g Red & 0.2g Blue
4. For each color, mix the colored salt solution to 100g flour in large bowl, blending until dry flour is moistened. (Don't pour the water at once! By 3 step with about 30g, 15g, 5g)
5. Knead the dough with your hand, coverd it with plastic bag so that air does not permeate therein, leave it for 30 min in room temperature (22 to 28 degree of Celcious)
6. Rorling out the dough to rectangle, overlapping mutually at the edge with color order of the Rainbow.
7. Coverd the dough with plastic bag, leave it for 1 hour to get elasticity.
8. Spread corn starch on the table so that preventing dough is sticking on it, rolling dough to 3mm in thickness, sprinkle it with residual corn starch.
9. Fold it, cut it to 3mm in width.
10. Boil it for 12min, wash in the cold water, then EAT THIS! (with Japanese soy source is recommended)

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