Love potatoes? Love noodles? WELL DO I HAVE THE RECIPE FOR YOU MY FRIEND!

This week we're tackling the Gosetsu Udon from Food Wars/Shokugeki No Soma Season 3 part 2. This recipe is a true celebration of the potato and utilises the humble carby boi to make some amazingly silky and chewy udon, and an amazing little potato cake. It's easy to make, fun to try and an absolute must try for all you potato lovers out there!

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Ingredients:
Noodles:
100g potatoes
200g allpurpose flour
100g potato starch
½ tsp salt
120ml water

Soup:
600ml stock (your preference, something light and clear if you want to be visually accurate)
1 tablespoons/20ml light soy sauce
2 tablespoons/40ml mirin
50 grams grated potato
Salt

Potato Mochi Cake:
200 grams steamed potatoes
2 tablespoons potato starch
Salt

Garnishes:
Finely sliced spring onion
Perilla or large mint leaf
Potato starch

Recipe:

Potato Udon:
1. Peel 300 grams of potatoes and cut them into small, even sized cubes. Place into a steam basket and steam potatoes over simmering water for 15 minutes or until very tender.

2. Remove from heat and the potatoes in a bowl. While they’re still hot, mash the potatoes thoroughly. Remove 200g of the mashed potato into a separate bowl, and then into the remaining 100g of potato add in the flour, potato starch, salt and water. Mix until a shaggy dough forms.

3. Turn out onto a work surface that is lightly dusted with flour and knead for 10 minutes by hand (or 7 to 8 minutes in a stand mixer with a dough hook on medium speed) until a smooth, slightly tacky dough forms.

4. Divide the dough into two portions, pat it out into a disc, lightly dust each portion with flour and roll the dough into roughly a 15x30cm rectangle that is 5mm thick.

5. Dust the dough lightly with potato starch or flour, and fold the top third of the dough down towards the centre. Dust the top of the dough lightly again, then fold the bottom third of the dough up towards the centre. Dust lightly with flour one more time, then cut noodles into 5mm thick slices.

6. Unfurl noodles and lay them across a long implement (i.e. chopsticks, handle of a wooden spoon) to prevent them from sticking.

7. Place into a pot of boiling water and stir to prevent sticking. When the noodles float, allow them to boil for another 5 minutes. Drain and rinse under running water.


Potato Mochi Cake & Fried Herb Garnish:
1. In a bowl, combine 200g of mashed potato with 2 tablespoons potato starch and knead until thoroughly combined.

2. Roll into a thick cylinder and cut into desired thickness. If needed reroll/reshape the cut pieces into small discs.

3. Heat a small frying pan with some oil over medium heat. Fry potato mochi cake for 2 minutes or until golden. Flip and repeat on other side. Remove from pan and drain on paper towel.

4. While the oil is still hot, coat a perilla or large mint leaf in potato starch and then shallow fry on each side for 15 seconds or until crisp. Drain on paper towel.


Soup:
1. In a saucepan combined the grated potato, soy sauce, mirin and stock. Bring to a boil, reduce heat to medium and simmer for 15 minutes or until the stock is slightly thickened by the potato.

2. Strain off the potato if desired, taste for seasoning and adjust as required.

3. Remove from heat and reserve until needed.


Assembly:
1. Place cooked and drained udon into a bowl.

2. Pour over the soup until the noodles are almost covered.

3. Garnish with the potato cake, fried perilla or mint leaf and finely sliced spring onion.

Intro music:
Jazzy by LiQWYD:   / liqwyd  

Background music:
Black Materia The Instrumentals:    / @gamechops