Homemade Udon

Serves 1
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Directions

  1. 1Dissolve salt in warm water.
  2. 2Dissolve salt in warm water.
  3. 3Dissolve salt in warm water.
  4. 4Mix the salt water into the flour, first with chopsticks and then by hand, until well combined.
  5. 5Mix the salt water into the flour, first with chopsticks and then by hand, until well combined.
  6. 6Mix the salt water into the flour, first with chopsticks and then by hand, until well combined.
  7. 7Divide the dough into three portions and place them in ziplock bags.
  8. 8Divide the dough into three portions and place them in ziplock bags.
  9. 9Divide the dough into three portions and place them in ziplock bags.
  10. 10Prepare two clean cloths and clean socks.
  11. 11Prepare two clean cloths and clean socks.
  12. 12Prepare two clean cloths and clean socks.
  13. 13Step on the dough in the ziplock bag, using the clean cloths as a layer, until it is even. Remember to flip the dough.
  14. 14Step on the dough in the ziplock bag, using the clean cloths as a layer, until it is even. Remember to flip the dough.
  15. 15Step on the dough in the ziplock bag, using the clean cloths as a layer, until it is even. Remember to flip the dough.
  16. 16Fold the dough as shown in the video and place it back in the ziplock bag. Rest for at least 10 minutes.
  17. 17Fold the dough as shown in the video and place it back in the ziplock bag. Rest for at least 10 minutes.
  18. 18Fold the dough as shown in the video and place it back in the ziplock bag. Rest for at least 10 minutes.
  19. 19Repeat the stepping and folding steps (steps 3-4 from the description) three times.
  20. 20Repeat the stepping and folding steps (steps 3-4 from the description) three times.
  21. 21Repeat the stepping and folding steps (steps 3-4 from the description) three times.
  22. 22For the final resting, let the dough sit longer for easier rolling.
  23. 23For the final resting, let the dough sit longer for easier rolling.
  24. 24For the final resting, let the dough sit longer for easier rolling.
  25. 25Thin out the dough using a rolling pin or pasta maker.
  26. 26Thin out the dough using a rolling pin or pasta maker.
  27. 27Thin out the dough using a rolling pin or pasta maker.
  28. 28Cut the dough into desired noodle thickness.
  29. 29Cut the dough into desired noodle thickness.
  30. 30Cut the dough into desired noodle thickness.
  31. 31Boil the noodles in boiling water with a little salt for 5-8 minutes, adjusting for thickness.
  32. 32Boil the noodles in boiling water with a little salt for 5-8 minutes, adjusting for thickness.
  33. 33Boil the noodles in boiling water with a little salt for 5-8 minutes, adjusting for thickness.
  34. 34Immediately after cooking, soak the noodles in ice water or rinse under running water to achieve a chewier texture.
  35. 35Immediately after cooking, soak the noodles in ice water or rinse under running water to achieve a chewier texture.
  36. 36Immediately after cooking, soak the noodles in ice water or rinse under running water to achieve a chewier texture.
  37. 37Prepare the broth using instant powder mixed with soy sauce.
  38. 38Prepare the broth using instant powder mixed with soy sauce.
  39. 39Prepare the broth using instant powder mixed with soy sauce.
  40. 40Serve the homemade udon with the prepared soup.
  41. 41Serve the homemade udon with the prepared soup.
  42. 42Serve the homemade udon with the prepared soup.

Ingredients

  • 290 gr Warm water
  • 290 gr Warm water
  • 290 gr Warm water
  • 30 gr Salt
  • 30 gr Salt
  • 30 gr Salt
  • 600 gr All-purpose flour
  • 600 gr All-purpose flour
  • 600 gr All-purpose flour
  • Instant powder
  • Instant powder
  • Instant powder
  • Soy sauce
  • Soy sauce
  • 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.
Homemade Udon | Clip Recipe