Udon noodles 手作りうどん
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Additional Time
3 hrs
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Total Time
3 hrs 35 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course
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Cuisine
Japanese
Udon noodles 手作りうどん
Description
Udon noodles are made by combining flour with a salt water mixture to form a crumbly dough, then kneaded extensively by foot in a sealed bag until smooth and pliable. Resting the dough at room temperature allows gluten to relax, helping the noodles develop the characteristic chewy texture. After resting, the dough is dusted with starch to prevent sticking, then rolled thinly before slicing. The recipe provides two dipping sauces: a traditional soy and dashi-based sauce, and a creamy sesame seed sauce, adding variety in flavor when serving. This preparation requires some time and effort, especially the unique kneading method that replaces mechanical kneading with stepping, which helps achieve the right dough consistency for udon.
The noodles become tender yet slightly chewy, a hallmark texture for udon. Proper dough resting and thickness control are key to a good result. These homemade udon noodles can be served with the provided dipping sauces, giving options for savory umami or nutty sesame flavors. The attention to starch dusting helps prevent clumping during cooking.
The notes advise on using chopsticks at first to combine ingredients, the appropriate number of kneading steps to avoid over-chewiness, and suggestions for starch substitutes. Cooking the noodles thinner than expected is important since they expand when boiled.
Ingredients
- 15 g salt
- 140 ml water
- 300 g all-purpose flour
- generous amount corn starch or potato starch, to dust the dough
soy sauce dipping sauce
- 1/4 cup dashi stock 7
- 1 tbsp soy sauce
- 1 tbsp mirin 8
sesame seed dipping sauce
- 1/4 cup sesame seeds
- 1/4 cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
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
- Use two pairs of chopsticks to mix flour and salt water gently at first to form a crumbly dough before kneading.
- Seal the dough tightly in double ziplock bags to avoid mess during stepping kneading.
- Limit kneading by foot to 50 times per step to prevent making the noodles overly chewy.
- If starch is unavailable, dust with all-purpose flour if the noodles are cooked immediately to avoid sticking.
- Roll and cut the dough thinner than the final thickness desired because the noodles expand during cooking.
- Cook one serving at a time if your pot is small to ensure even boiling.
- The recipe includes a separate dashi stock and mirin preparation for the soy dipping sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1993mg | 83% |
| Potassium | 143mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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