Homemade Udon

Name: Homemade Udon
Cuisine: Japanese
Ingredients: 290 gr Warm water; 30 gr Salt; 600 gr All-purpose flour; Instant powder; Soy sauce

Serves 1

Serves 1

Directions

1Dissolve salt in warm water.
2Mix the salt water into the flour, first with chopsticks and then by hand, until well combined.
3Divide the dough into three portions and place them in ziplock bags.
4Prepare two clean cloths and clean socks.
5Step on the dough in the ziplock bag, using the clean cloths as a layer, until it is even. Remember to flip the dough.
6Fold the dough as shown in the video and place it back in the ziplock bag. Rest for at least 10 minutes.
7Repeat the stepping and folding steps (steps 3-4 from the description) three times.
8For the final resting, let the dough sit longer for easier rolling.
9Thin out the dough using a rolling pin or pasta maker.
10Cut the dough into desired noodle thickness.
11Boil the noodles in boiling water with a little salt for 5-8 minutes, adjusting for thickness.
12Immediately after cooking, soak the noodles in ice water or rinse under running water to achieve a chewier texture.
13Prepare the broth using instant powder mixed with soy sauce.
14Serve the homemade udon with the prepared soup.

Ziplock bagClean socksClean clothsRolling pinPasta maker (optional)

Serves 1

Serves 1

1Dissolve salt in warm water.
2Mix the salt water into the flour, first with chopsticks and then by hand, until well combined.
3Divide the dough into three portions and place them in ziplock bags.
4Prepare two clean cloths and clean socks.
5Step on the dough in the ziplock bag, using the clean cloths as a layer, until it is even. Remember to flip the dough.
6Fold the dough as shown in the video and place it back in the ziplock bag. Rest for at least 10 minutes.
7Repeat the stepping and folding steps (steps 3-4 from the description) three times.
8For the final resting, let the dough sit longer for easier rolling.
9Thin out the dough using a rolling pin or pasta maker.
10Cut the dough into desired noodle thickness.
11Boil the noodles in boiling water with a little salt for 5-8 minutes, adjusting for thickness.
12Immediately after cooking, soak the noodles in ice water or rinse under running water to achieve a chewier texture.
13Prepare the broth using instant powder mixed with soy sauce.
14Serve the homemade udon with the prepared soup.