I loved the taste of the homemade udon noodles, they were so chewy and oh so very yummy. In addition, the fun of making the noodles from scratch had totally enhanced the experience!
I knead the udon dough through the traditional method of stepping on the dough (yes using my feet, hahah please don't worry, strict hygience was practised!).
This traditional method enables the making of chewy and delicious homemade Japanese udon noodles!
I hope you will enjoy this recipe. It is adapted from Cookpad recipe 2573775
Recipe for Homemade Japanese Udon Noodles
Ingredients (serves 2 pax)
wheat flour 200g
water 100ml
salt 6g
Method
1. Add salt to the water. Mix well to dissolve the salt.
2. Add the salted water to the wheat flour in 2-3 parts, using a pair of chopsticks to mix. Then use your hands to knead so that it comes together to form a ball of dough.
3. This comes the fun part!! Place the dough from step 2 in a plastic bag, then place the plastic bag in a large ziplock bag but do not seal the bag! I used jumbo size ziplock bag.
4. For added hygience, please wash your feet (or you can wear socks).
5. Place the dough which is now in the ziplock bag sandwich between a large tea towel (or clean rug). Now using your body weight, step on the dough. I use mainly my midfoot and heel area.
6. The dough will spread, so you will need to stop at some point (don't burst the bag!). Take the dough out, fold it back into a ball. Then repeat the stepping process.
7. I knead on the udon dough by stepping for about 15mins. I think probably stopping to fold the dough about 8 times (I kind of lost count after a while since I was watching tv - HAHA).
8. The dough will become very stretchy and soft~~
9. After completing the kneading by stepping. Fold the dough one more time. Place it back in the bag and leave it at room temperature for 2-3 hours. This allows the dough to proof.
10. Once you are ready to make the noodles, remove the dough from the bag. Spread your worktop with corn flour. Roll out the dough to form a thin layer.
11. Dust some corn flour on top and stack the dough.
12. Using a sharp kitchen knife, cut the dough into strips to form the udon noodles. Once again, dust the cut noodles with corn flour, using your hands to tidy the noodles and spread those layers out, if they stick.
13. In a large pot of boiling water, cook the noodles for about 6mins.
14. Drain the noodles from the pot, immediately rinse the noodles under running tap with cool water.
15. Serve with hot broth. In my case, I made dashi soup for my udon noodles, served with aburaage (tofu pockets), aosa seaweed and soft boiled egg.
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