Hi, today I will explain how to make Udon for you! This is one of my favorite Japanese foods. Udon is a noodle made from wheat flour, and is served with bonito broth. We can put various kinds of ingredients on top of this dish, such as tempura, deep-fried tofu, seaweed, or raw eggs. We can choose to eat udon hot or cold. It’s easy to eat and you can eat it quickly like ramen! So many people eat udon for lunch. (Sometimes dinner too!)
We have many kinds of udon in Japan and the different noodle thickness, soup and topping depend on the region. If you come to Japan, please try many kinds of Udon!
Ingredients: Serve for 3. <Cooking time 1.5h>
(Udon noodle)
- All purpose flour 300g (If you like whole wheat is also ok)
- Water 140g
- Salt 15g
- Potato starch (for outside of dough, used to prevent sticking to table)
(Udon soup)
- Dashi stock 300ml (I’ll put the recipe at the bottom)
- Mirin(Sweet Sake) 65ml
- Soy sauce 65m
*You can buy udon soup in Asian supermarkets.
Instructions: Noodle
1, Put all purpose flour, water, and salt into a big bowl and mix well by hand. Take the dough from bowl and make round.
2, Prepare clean 2 shopping bags and put the dough into the bags. Place bags on the floor and step on the dough for around 5 minutes. Take the dough and make it into a round shape, cover with a plastic bag or wrap and rest for 40 minutes at room temperature.
3, Knee the dough for 3 minutes by hands and make smooth round shape. Rest the dough for 15 minutes with cover at room temperature again.
4, Put a little bit of potato starch on the table and prepare roller and dough. Roll the dough 30cm round and 3mm thickness. 
5,When you finish rolling the dough, fold it into 3 layers.
6, Cut the dough 3mm wide. When we boil the noodle, it will be 1.5 times of width.
7, Boil the Udon noodles with 2L of boiled water for around 10 minutes. Use a colander and rinse well in running cold water and drain. Transfer to a plate.
8, Make udon soup. Add mirin(Sweet sake) and soy sauce to dashi stock and boil.(If you like cold soup, please make it when the dough takes a rest and is cold)
Serve with the udon soup and condiments. I recommend that you put wasabi, sliced green onion, cut lemon, shredded nori seaweed, grated daikon, tempura and so on!
Dashi : For 500ml
(Ingredients)
- Water 600ml
- Konbu 5g
- Bonito flake 10g
(Instructions)
1, Soak in 600ml of water for 30 minutes.
2, Turn on the heat and remove the Konbu from the hot water just before it starts to boil.
3, Continue to cook. When the water boils, add bonito flakes. Turn off the heat after the water returns to a boil. Let it sit for 1-2 minutes.
4, Place a strainer in a bowl and strain the liquid without squeezing the bonito flakes.(*Squeezing the bonito flakes will generate an unpleasant fishy smell)
You can use dashi for many kinds of Japanese food! You can keep it for 5 days in the fridge.
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