Homemade Udon Noodles

Recipe Homemade Udon Noodles


To make marinade, soak dried shiitake mushrooms in lukewarm water until soft. Strain water of soaked mushroom; prepare 300 ml(1.2 cup). Remove stem of mushroom and slice. (sliced dried shiitake mushrooms may be used). Put sliced mushroom, mushroom soaked water and water. Bring to boil with strong heat. When boiled add bonito flakes and bring to boil again. Lower heat and simmer for 5 to 6 mins. Add sake, sweet cooking sake, soy sauce, salt and continue to simmer for 3 to 4 mins. Strain with paper towel.

Cut myoga ginger into half lengthwise, then cut diagonally. Briskly soak in water and squeeze out water.

Cut off stem of daikon radish sprouts and cut into 3 to 4 pieces.

Grate daikon radish and drain excess liquid.

Roast white sesame seeds in frying pan and crush half.

Mix all purpose flour and salt soaked in lukewarm water. The lumps will smoothen and form into a ball shape. Remove from bowl and knead by pressing with palms strongly. Form into a ball.

Step 1

Put into antibacterial plastic bag and wrap with towel. Leave for 20 mins. Fold plastic bag into two, place dough in center, cover with towel and press dough with heel of foot until dough becomes flat. If making the day before, place in refrigerator not more than 24 hours.

Remove dough from plastic bag and fold into three layers. Fold both ends in to make a square. Turn over (folded end should be down). Return into plastic bag and wrap with towel and press hard with heel. Repeat process 3 to 4 times. Fold dough into half, wrap in towel and leave for 10 mins.

Press with heel again until flat. Sprinkle all purpose flour on flat board, remove dough from plastic bag and roll in different directions with a rolling pin. (If dough is thin then noodles become thin; if thick then noodles become thick.).

Sprinkle ample flour on dough and fold like a folding screen. Cut into desired width.

Bring plenty of water to boil and put in noodles. Mix with long chopsticks being careful so water does not boil over. Boil for 7 to 8 mins. Drain in strainer and wash noodles in running water by rubbing until slack is removed. Drain.

Put condiments into dip sauce. Dip udon noodles in sauce.

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