How to make delicious handmade udon noodles

Saitama and udon

Saitama Prefecture is the second largest producer of udon in Japan. Since ancient times, Saitama Prefecture has had an abundance of flour and clean water, so many people have eaten udon.

Ingredients (for 5 people)

・Wheat flour 500g

・200~300g of flour (Uchiko)

・Salt 30g

・Water 220ml

How to make udon

mix

First, make a brine by mixing salt and water. Then, gradually add the salt water you made into the flour and mix. Make it into a bunch like in the picture. Once it comes together, let the dough rest for about 30 minutes.

step on

Place the dough in a tear-resistant plastic bag, place your heel in the center, and step in a circular motion. Once it's flat, remove the dough from the bag, fold it back into the bag, and step on the bag again. Repeat this 3 to 4 times.

spread

Sprinkle flour on the work surface and use a rolling pin to roll out the dough. Lift the edges and make it thin enough to get air in the middle.

cut

Fold the thinly rolled out dough and cut it into 5mm pieces.

boil

Add the noodles to the boiling water while loosening them. Boil the noodles until they float, then taste and adjust the consistency. When I made it, I boiled it for about 13 to 15 minutes.

Prepare a colander, drain the hot water, and run under cold water to remove the slime from the noodles.

Completion

I made chewy and delicious udon noodles. My recommended toppings are egg and bonito flakes. Please try making it.