Udon from Scratch
Udon from Scratch

【Ingredients】 (1 Serving)
Medium flour……100g (3.5oz)
Saltwater……Dissolve 1tsp of salt in 50ml (1.7oz) of  water
Medium flour for dusting……1tbsp

【How to Make】
① Add the medium flour to a bowl and make an indentation in the middle. Pour the saltwater into the indentation and use a pair of chopsticks to mix the water and flour in a circular motion. The flour will absorb the water and become lumpy.
② Place the flour and water mixture into a plastic bag and loosely close the bag. Closing the bag loosely is necessary to let air escape when you step on the bag. Step on the bag 50 times with a distinct up-and-down motion. Remove the dough from the bag, fold it, return it to the bag, and step on it 50 more times. Remove the dough from the bag, fold it again, and step on it another 50 times.
③ Let the dough rest for 1-3 hours in the plastic bag to prevent it from drying out.
④ Take the dough out of the bag, place it on a cutting board, and dust it with flour. Use a rolling pin to roll the dough out to a thickness of 3mm (about 1/8in) and a surface area of about 15cm x 20cm (6in x 8in).
⑤ Use a knife to cut the dough into noodles 3mm (.12in) wide. Dust the cuts with flour to keep the noodles from sticking together. If they do stick together, separate them one at a time.
⑥ Boil a generous amount of water, shake the noodles lightly to remove the excess flour, place them into the boiling water, and boil for 12 minutes.
⑦ When the noodles are done, transfer them to a strainer to drain off the water and then place them in a bowl. If the noodles are to be eaten cold, rinse them in water 2 or 3 times, until they lose their slipperiness and then drain them in a strainer.

※ Instead of medium flour, a combination of weak and strong flour (50g (1.75oz) each, 100g (3.5oz)) can be used.
※ The best plastic bag to use is the type supermarkets provide to bag purchases. Ziplock bags and clear plastic bags are more prone to breaking open.

Recipe Developed by: Machiko Tateno