You may have already baked cookies with hojicha powder, but have you ever tried cooking with it? The distinct roasted flavor of hojicha that makes for unique desserts, also tastes great in savory foods like these Hojicha Tsukemen Dipping Noodles.
Tsukemen is a Japanese dish consisting of noodles, toppings, and a rich broth each served in separate bowls. The deconstructed ramen is often served during the summer, and enjoyed by dipping the noodles into a refreshingly cold broth.
Since we have already created a flavorful hojicha broth in the past, this recipe focuses on the Japanese dipping noodles. If you’ve ever shopped for ramen noodles, you’ve probably noticed Japanese green tea noodles for sale. It won’t be long before hojicha noodles become widely available, but thanks to Lady Tsuru you can now make your own. Lady Tsuru kindly developed and shared the hojicha noodles recipe below.
Get ready to slurp the deliciously chewy Hojicha Tsukemen Dipping Noodles.
- 300 g bread flour
- 135 ml water
- 1 tablespoon Hojicha Powder
- 3 g sea salt
- 3 g kansui (or baking soda)
- Potato starch for dusting
- Sift 300 g of bread flour and 1 tablespoon Hojicha Powder into a large bowl. Whisk them together.
- Add 3 g of sea salt and 135 ml of water into a small bowl and stir.
- Once the sea salt has dissolved, add in 3 g of kansui to the small bowl and stir.
- Slowly pour the sea salt brine into the large bowl, while mixing with chopsticks until large crumbles of moistened dough form.
- Cover loosely with a towel, and let the dough sit for 15 minutes.
- Knead the rested dough for 3 minutes, and then form it into a ball.
- Wrap the dough tightly, and let it sit for an hour.
- Roll out the dough into a long rectangle and fold it into thirds like a letter. Dust with potato starch as needed to avoid sticking.
- Rotate the folded dough by 90°, roll it out, and then fold it onto itself again. Repeat the same process for a total of three times.
- After rolling the dough out for a final time, cover it and let sit for an hour.
- Divide the rested dough into 5 equal parts.
- Roll out one part of dough as thinly as possible, while keeping the other four parts covered.
- Run the flattened dough through the widest roller setting on your pasta machine.
- Fold the dough in half lengthwise, and then run it through the second widest setting.
- Repeat this process, gradually reducing the settings one at a time until the dough is approximately 2 mm thick. Repeat for the rest of the parts of dough.
- Use the cutter attachment of your pasta machine to create strands, or hand-cut the dough into thick noodles with a knife.
- Dust the noodles with potato starch to prevent sticking, and place in a lined container.
- Let the noodles age for at least one hour and up to 2 days for best results.
- Cook the noodles by bringing water to a rolling boil.
- Add the noodles into the boiling water, and cook them for 10 minutes (12-14 minutes if they were aged for the full 2 days).
- Taste a strand to ensure desired firmness.
- Strain and then thoroughly rinse the noodles with cold water.
- Serve the Japanese dipping noodles with your preferred hot or cold dipping broth, and enjoy slurping!