Recipe for Udon noodles


for 2-3person
300g all-purpose flour, 17g salt, 133ml water (the concentration of brine varies depending on the season), potato starch, [soup:10g bonito flakes, 10g kelp, 1.5tbsp soy sauce, 1tbsp sweet rice wine,1/3tsp salt, 1tsp sugar]

How to make

  1. Prepare for Japanese soup stock. Put kelp in 1l hot water of 60degrees. Leave it for more than 30minutes.
  2. Make Udon noodles. Dissolve 17g salt in 133ml water. Put all-purpose flour in a big bowl and pour brine evenly. Immediately, mix them with fingers until it becomes crumbly.
  3. Gather the crumbles together, put it in a plastic bag and leave it for 10 minutes.
  4. Step on the dough and spread it to 5mm thickness. Take the dough out of the plastic bag, fold it in three and put it in the plastic bag again.
  5. Repeat process 4. 2-3 times.
  6. After the last step-on process, fold the dough in three and then, fold it in half so as the dough become square shape. Leave the dough for one hour in the plastic bag.
  7. While the resting time, make Udon soup. Put kelp and water in a pot, and put it on low heat. Take the kelp out of the pot just before boiling. Put bonito flakes in the pot, boil it for 3-4 minutes, and take bonito flakes out of the pot (This is Japanese soup stock). Put seasonings into the soup stock and bring to a boil again.
  8. Stretch the dough. Sprinkle potato starch on work top and put the dough. Roll out the dough about 40cm square with a rolling pin.
  9. Sprinkle potato starch on the dough and fold it in three. Cut the dough to 3mm thickness noodles.
  10. Boil the noodles about 15minutes in generous quantity of hot water in a big pot.
  11. Take the noodles out of pot with a strainer, put them in water and wash it softly.
  12. Heat Udon soup and pour it in a bowl. Put noodles in the soup.

Ideas for replacement of ingredients

・sweet rice wine →rice wine or white wine +sugar or honey

・kelp, bonito flakes →sorry, I couldn’t find a good substitute. Please get them at a supermarket in Japan.