Ingredients for 4 Servings
All-purpose flour (中力粉 / Chūriki-ko) 600 g
Water (水 / Mizu) 300 ml
Salt (塩/ Shio) 30 g
How to Make
１． Add the salt to the water and mix well.
２． Sift the flour into a mixing bowl and then pour the saltwater solution evenly onto the surface of the flour. Use a pair of chopsticks and long strokes to mix the flour and saltwater.
３． When you to get a crumbly texture, dump the dough onto a work surface. Use your hands to knead the dough for about 5 minutes.
４． Form the dough into a ball and place it into a thick plastic bag. Let the dough rest for about 30 minutes at room temperature.
５． After the dough has rested, knead it again until it feels like your earlobe when you squeeze it. You can use your hands to knead the dough, but you can also cover the dough with a sheet of plastic and use your feet. When the dough has reached the correct texture, put it back into the plastic bag and let it rest for another 15 minutes.
６． Remove the dough from the bag and roll it out into a sheet about 3 mm thick. Dust the dough with flour. Next, fold the top third of the sheet down onto the top of the dough and the bottom third of the sheet up. Cut this trifold configuration into strips 3 mm wide.
７． Place the strips into a generous amount of boiling water. Separate them as you do this; do not put them in as a clump. Boil for 10 minutes.
８． Rinse the cooked noodles in cold water and then let them drain in a strainer.
If you are preparing zaru udon (eaten by first dipping into a sauce) transfer them to a serving plate. If you are preparing a hot udon dish, set the udon aside until you need it as an ingredient.
chopped green onion.
Recipe Developed by Yukiko Yajima
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