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.
Ingredients
- 290 gr Warm water
- 30 gr Salt
- 600 gr All-purpose flour
- Instant powder
- Soy sauce
Equipment
Ziplock bagClean socksClean clothsRolling pinPasta maker (optional)
Tips
- Resting the dough longer can make it easier to roll out.
- The thicker the noodles, the longer the cooking time.
- Soaking the cooked noodles in ice water makes them chewier and bouncier.
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