Those of you who follow me on Twitter know I’ve been on a quest for Japanese food. I haven’t found any good restaurants near me, so it looks like I’ll have to venture out to Philly or Jersey for restaurant-quality Japanese. I’ve been turning my focus to cooking it more at home.
Alex’s job is to capture fresh udon noodles with four ingredients: flour, water, salt, and baking powder, in varying permutations. Each plate of fresh noodles is a blank slate for innovation. Soupy, stir-fried, meat sauce, curry—there are endless variations to keep us satisfied at the table until he perfects his formulation. Of course, by then, I probably won’t want udon anymore for quite some time.
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