Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, home-made udon. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Home-Made Udon is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Home-Made Udon is something that I have loved my entire life.

Iron Chef Morimoto teaches us how to make authentic, udon noodles recipe from scratch. Delicious homemade noodles that are far more superior than store-bought. This video will show you how to make Teuchi Udon, thick and chewy homemade Udon noodles from scratch. Ingredients are only flour, salt, and water.

To get started with this particular recipe, we have to first prepare a few components. You can cook home-made udon using 5 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Home-Made Udon:

1. Prepare 1 & 1/2 cups Bread Flour
2. Make ready 1 & 1/2 cups Plain Flour
3. Get 1 tablespoon Salt
4. Make ready Water
5. Prepare Potato Starch OR Corn Starch Flour for rolling

Steps for making udon noodles at home from dough ingredients to mixing it, cutting it and then They are basically made by kneading wheat flour, salt, and water. Here is a way to make udon noodles at. Serve your homemade udon noodles cold with mentsuyu dipping soup: a flavorful broth made from bonito flakes, sake, soy sauce, mirin, and sugar. Give this udon noodle recipe a try yourself.

Steps to make Home-Made Udon:

1. Make salt water first. Place 1 tablespoon of Salt into a measuring cup and add water to make 250ml salt water.
2. Place all ingredients in a mixing bowl and knead it into dough. This dough is very stiff, so you may prefer using bread making machine. Simply use “Dough Only’ setting and no incubation is necessary. The dough might be quite crumbly, but it is OK.
3. Place the dough, possibly crumbly, in a large tough plastic bag like ziplock bag, then wrap the bag in a towel.
4. Now you do the kneading with your feet! If you have children, they will love helping with the kneading. *This is because the dough is too stiff to knead by hand.
5. You walk and turn around on the dough. Occasionally take the dough out of the bag and fold it into a ball, then walk again. The kneading gives the noodles their wonderful chewy texture.
6. If you have time, allow it to rest for a few hours.
7. Cut the dough in half so it would be easier to roll out. Flour a flat surface with Potato Starch (OR Corn Starch), and roll each dough into a rectangular shape and 3-4mm thick, adding extra Potato Starch as required. Then you fold it into thirds and slice it into 3-4mm noodles. If you have a pasta machine, you can use it.
8. Cook the noodles in plenty of boiling water for 10 to 15 minutes depending on the thickness of the noodles. Then enjoy as you like.

Serve your homemade udon noodles cold with mentsuyu dipping soup: a flavorful broth made from bonito flakes, sake, soy sauce, mirin, and sugar. Give this udon noodle recipe a try yourself. Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle – thick, chewy, and delicious in its simplicity. Last year I spent time in an area of Japan called Sanuki, a region known for. Traditional Japanese Homemade Udon Noodles Recipe!

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