Ingredients
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
- Prepare for Japanese soup stock. Put kelp in 1l hot water of 60degrees. Leave it for more than 30minutes.
- 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.
- Gather the crumbles together, put it in a plastic bag and leave it for 10 minutes.
- 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.
- Repeat process 4. 2-3 times.
- 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.
- 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.
- Stretch the dough. Sprinkle potato starch on work top and put the dough. Roll out the dough about 40cm square with a rolling pin.
- Sprinkle potato starch on the dough and fold it in three. Cut the dough to 3mm thickness noodles.
- Boil the noodles about 15minutes in generous quantity of hot water in a big pot.
- Take the noodles out of pot with a strainer, put them in water and wash it softly.
- 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.