We are making delicious homemade Sanuki Udon noodles, which is known for its unique chewing texture. Enjoy the chewy but pleasant and refreshing texture.
How to make Udon Noodles
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(3~4 people) Cook Time: 50 minutes
* Time for resting dough is not included in cook time.
300g Udonko - Wheat Flour with protein content 9.0~9.5% (10.6 oz)
15g Salt (0.529 oz)
130ml Water (4.40 fl oz)
50g Corn Starch or Potato Starch (1.76 oz)
Mentsuyu - Noodle Soup
- Seasonings -
Spring Onions
Grated Ginger
Grated White Sesame Seeds
- Cooking Items -
Ziploc (27x27cm / 10x10 inch)
Pastry Board (46x53cm / 18x21 inch)
Rolling Pin (46cm Ø 3cm / 18 inch Ø 1.18 inch)
Note: It was 75°F (24°C) on the day of shooting and the fermentation time depends on the temperature. To get the rough idea for fermentation time, rest the dough in a plastic bag for 2 hours in spring and fall, 30 to 60 minutes in summer and over 3 or 4 hours in winter.
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
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#homemadeudon #udonrecipe #recipe
