This Udon noodles recipe couldn't be easier. Follow the step by step recipe to have fresh udon noodles at home in no time. The noodles are so tasty that you'll probably eat the whole pot!
generousamountof corn or potato starch to dust the dough
soy sauce dipping sauce
1/4cupdashi stock *7
1tbspsoy sauce
1 tbspmirin *8
sesame seed dipping sauce
1/4cupsesame seeds
1/4cupdashi stock
1tbspsoy sauce
1tbspmirin
Instructions
Udon Noodles
Dissolve salt into a jug of water.
Place all purpose flour in a large bowl. Add the salty water gradually to combine with flour by using your finger or chopsticks. *1
Try not to knead at this stage, rather making cramble like texture.
After all water added, Knead them all together and make an large bowl shaped dough.
Place the dough into a large ziplock bag and seal the bag. *2
Kneading by stepping on the dough 50 times. *3
Open the bag and fold them, re-seal the bag and stepping on 50 times again.
Repeat this process three times.
After three times take the dough out and shape into neat round ball. It should shiny and smooth.
Leave it for at least 3 hours in room temperature.
After three hours resting, take the dough out of the bag. Dust rolling board with corn starch or potato starch and place the dough over. *4
Roll the dough out with a rolling pin from the centre to outer.
The thickness of the dough should be 3mm(0.1 inch) thick.
Then do accordion fold( dust enough amount of corn or potato starch the fold), and cut it with a sharp knife about 3mm(0.1 inch) thick from an edge. *5
This recipe should make 4 serves of Udon noodles.
Boil water in large pot and cook udon noodles for about 10 to 12 minutes. *6
drain the cooking water using a strainer, and rinse the cooked noodles under running water.
Remove excess water off and serve with a bowl of dipping sauce and yakumi of your choice.
Soy sauce dipping sauce
Place all ingredients in a small saucepan, bring to boil over medium -high heat.
Turn the heat off and cool it down.
sesame seed dipping sauce
Grind the white sesame seeds.
Place Dashi, soy sauce and mirin in a small sauce pan. Bring it to boil and turn the heat off.
Add the soy sauce mixture into the grinder sesame seeds gradually to combine.
Notes
*1 I used two pair of chopsticks. At beginning, it is a little bit sticky.*2 I used two ziplock bags just in case.*3 No more than 50 times otherwise the udon become too chewy.*4 if you don’t have corn or potato starch, you can use all purpose flour if you are going to cook all udon noodles straight away.*5 When the dough is cooked, it expands with water therefore, should be cut thinner.*6 if you don’t have a large pot, should cook one serve at a time.*7 Dashi stock recipe*8 read about mirin