Monthly Archives March 2010

Chef Wylie Dufresne’s Udon

Category: Hiroko's Blog

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!

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