Chef Wylie Dufresne’s Udon
I had a memorable dinner at wd-50. One of the tasting dishes Wylie sent to us was udon! Wylie makes his udon from scratch in his kitchen. To knead the udon dough he uses the traditional technique - stomping on it. His correctly chewy udon was served in an unconventional, fruity and aromatic grapefruit dashi. Delicious!
Tags: grapefruit dashi, hiroko shimbo, udon, wd-50, Wylie Dufresne
March 16th, 2010 at 4:09 pm
Hi Hiroko!
I attended one of your classes at Hofmann cooking school in Barcelona and fell in love with japanese cooking ever since. I have made a Matcha kasutera for St. Patricks day and I love love love it! Japanese sweets are so different and so intriguing to me. Do you have any information about kasutera or any recipe? Most of the information I find around the web is in japanese
Thanks!
March 16th, 2010 at 5:33 pm
Hi Debora,
Where do you locate? US or Barcelona? I will post the kasutera story and recipe when I go back to NYC. I am now in CA. Hiroko