Authentic handmade udon where you knead the dough with your feet to create that perfect chew! Smooth, chewy, and absolutely delicious - you'll be amazed! ♪
Ingredients
2 servings- Bread flour150 g
- Cake flour150 g
- Salt15 g
- Water135 ml
- Potato starch (for dusting)to taste
Directions
180 min- 1
Pour 135 ml of water into a measuring cup and add 15 g of salt, stirring well to dissolve. The mixture will taste quite salty, but this amount is necessary for the final result.
- 2
Combine 150 g of bread flour and 150 g of cake flour in a bowl, then gradually add the salt water while mixing with chopsticks.
- 3
Mix until the flour and liquid are evenly distributed. The dough doesn't need to be completely smooth at this stage. Bring the dough together, place it in a sturdy plastic bag, and seal.
- 4
Let the dough rest in the bag for 15 minutes. During this time, the moisture will distribute throughout, making the dough slightly moist.
- 5
Place the plastic bag on newspaper and knead the dough by stepping on it for 20 minutes, stretching and folding it as you go. Placing newspaper between you and the bag makes this easier.
- 6
Let the dough rest for 2 hours. In summer, 1 hour is sufficient.
- 7
Knead lightly by stepping on it again for about 5 minutes. Dust the work surface and rolling pin generously with potato starch. Transfer the dough to the surface and roll it out with the rolling pin.
- 8
Roll the dough evenly to about 3 mm thickness in both directions. The vertical length will become the noodle length, so adjust according to your preference.
- 9
Dust the rolled dough with potato starch and fold it accordion-style (screen fold). Cut with a knife into 3 mm wide strips.
- 10
Bring 1.5 L of water to a boil for every 150 g of noodles. Add the noodles and immediately stir to separate.
- 11
Once the water returns to a boil, cook for 10-12 minutes. When done, rinse thoroughly under cold water while rubbing gently to firm up the noodles.
- 12
Your smooth, chewy udon is ready! Serve with your favorite toppings and broth.
Tips
When rolling out the dough, it's easier to wrap it around the rolling pin and apply your body weight to ensure even stretching. The cooking time is a guideline, but if making this for the first time, taste-test halfway through to adjust the timing as needed.
Nutrition
Per serving- Calories540 kcal
- Protein15 g
- Fat1.5 g
- Carbs110 g
- Sodium4.2 g
Authentic handmade udon where you knead the dough with your feet to create that perfect chew! Smooth, chewy, and absolutely delicious - you'll be amazed! ♪
Ingredients
2 servings- Bread flour150 g
- Cake flour150 g
- Salt15 g
- Water135 ml
- Potato starch (for dusting)to taste
Directions
180 min- 1
Pour 135 ml of water into a measuring cup and add 15 g of salt, stirring well to dissolve. The mixture will taste quite salty, but this amount is necessary for the final result.
- 2
Combine 150 g of bread flour and 150 g of cake flour in a bowl, then gradually add the salt water while mixing with chopsticks.
- 3
Mix until the flour and liquid are evenly distributed. The dough doesn't need to be completely smooth at this stage. Bring the dough together, place it in a sturdy plastic bag, and seal.
- 4
Let the dough rest in the bag for 15 minutes. During this time, the moisture will distribute throughout, making the dough slightly moist.
- 5
Place the plastic bag on newspaper and knead the dough by stepping on it for 20 minutes, stretching and folding it as you go. Placing newspaper between you and the bag makes this easier.
- 6
Let the dough rest for 2 hours. In summer, 1 hour is sufficient.
- 7
Knead lightly by stepping on it again for about 5 minutes. Dust the work surface and rolling pin generously with potato starch. Transfer the dough to the surface and roll it out with the rolling pin.
- 8
Roll the dough evenly to about 3 mm thickness in both directions. The vertical length will become the noodle length, so adjust according to your preference.
- 9
Dust the rolled dough with potato starch and fold it accordion-style (screen fold). Cut with a knife into 3 mm wide strips.
- 10
Bring 1.5 L of water to a boil for every 150 g of noodles. Add the noodles and immediately stir to separate.
- 11
Once the water returns to a boil, cook for 10-12 minutes. When done, rinse thoroughly under cold water while rubbing gently to firm up the noodles.
- 12
Your smooth, chewy udon is ready! Serve with your favorite toppings and broth.
Nutrition
Per serving- Calories540 kcal
- Protein15 g
- Fat1.5 g
- Carbs110 g
- Sodium4.2 g
Tips
When rolling out the dough, it's easier to wrap it around the rolling pin and apply your body weight to ensure even stretching. The cooking time is a guideline, but if making this for the first time, taste-test halfway through to adjust the timing as needed.