📝 About This Recipe
Experience the soul-warming comfort of traditional Japanese Udon, featuring thick, chewy wheat noodles crafted from scratch and submerged in a crystal-clear, smoky dashi. This recipe celebrates the 'Koshi'—the perfect balance of softness and elasticity—that defines authentic Sanuki-style noodles. Whether served steaming hot or chilled, this dish is a masterclass in the elegant simplicity of high-quality wheat and sea-derived umami.
🥗 Ingredients
Handmade Udon Noodles
- 500 grams All-purpose flour (high-quality, sifted)
- 25 grams Sea salt
- 225 ml Warm water (filtered)
- 1/4 cup Cornstarch (for dusting)
The Dashi Broth (Kake-juyu)
- 6 cups Water
- 1 piece Kombu (dried kelp) (about 4-inch square)
- 2 cups Katsuobushi (bonito flakes) (tightly packed)
- 3 tablespoons Usukuchi (light soy sauce) (for color and saltiness)
- 2 tablespoons Mirin (high quality)
- 1 teaspoon Granulated sugar (to balance the salt)
Toppings & Garnish
- 3 stalks Green onions (finely sliced)
- 2 pieces Aburaage (fried tofu pouches) (sliced into strips)
- 8 slices Kamaboko (fish cake) (pink and white)
- 1 pinch Shichimi Togarashi (Japanese seven-spice)
- 4 tablespoons Tenkasu (tempura scraps) (for crunch)
👨🍳 Instructions
-
1
Dissolve the sea salt into the warm water completely. In a large mixing bowl, add the flour and slowly pour in the salt water in three stages, mixing with your fingers until a shaggy dough forms.
-
2
Knead the dough by hand for 10 minutes until it becomes a rough ball. To achieve the traditional texture, place the dough in a thick Ziploc bag, wrap it in a towel, and use your feet to gently step on the dough until it flattens. Fold it and repeat 3-4 times until the dough is smooth and elastic.
-
3
Shape the dough into a smooth ball, place it back in the bag, and let it rest at room temperature for at least 2 hours (or up to 4). This relaxes the gluten.
-
4
While the dough rests, prepare the dashi. Place the kombu in 6 cups of water and let soak for 30 minutes. Bring to a simmer over medium heat, then remove the kombu just before it boils.
-
5
Add the bonito flakes to the pot, bring to a quick boil, then immediately turn off the heat. Let the flakes steep for 5 minutes until they sink to the bottom.
-
6
Strain the dashi through a fine-mesh sieve lined with paper towels into a clean pot. Stir in the light soy sauce, mirin, and sugar. Keep warm on low heat.
-
7
Dust your work surface generously with cornstarch. Roll out the rested dough into a rectangle about 1/8 inch (3mm) thick.
-
8
Fold the dough into thirds (like a letter) and use a sharp knife to cut uniform noodles about 1/8 inch wide. Toss them gently with more cornstarch to prevent sticking.
-
9
Bring a very large pot of water to a rolling boil (do not add salt). Add the noodles and stir gently. Cook for 10-12 minutes, or until they are chewy and translucent.
-
10
Immediately drain the noodles and rinse them vigorously under cold running water. This removes excess starch and firms up the texture.
-
11
Divide the cold noodles into four deep bowls. Briefly dip each bowl of noodles into the boiling water or pour a bit of hot broth over them to reheat before final assembly.
-
12
Ladle the hot seasoned dashi broth over the noodles. Top with slices of kamaboko, aburaage, green onions, and a sprinkle of tenkasu. Serve immediately with Shichimi Togarashi on the side.
💡 Chef's Tips
Use 'Usukuchi' (light) soy sauce rather than dark soy sauce to keep the broth clear and golden without making it too muddy. The 'foot-kneading' technique sounds unusual but is the secret to the dense, bouncy texture of real Sanuki udon. Always rinse the cooked noodles in cold water even if serving hot; it is essential for the 'Koshi' (snap) of the noodle. If you are short on time, high-quality frozen udon is a much better substitute than dried udon noodles. Ensure your dashi never reaches a hard boil once the bonito flakes are added, or it will become bitter and cloudy.
🍽️ Serving Suggestions
Pair with a side of crispy vegetable or shrimp tempura for a classic 'Tempura Udon' experience. Serve with a small glass of chilled dry Sake to cut through the salty umami of the broth. Add a soft-boiled 'Ajitsuke Tamago' (marinated egg) for extra richness. A side of pickled ginger or daikon helps cleanse the palate between bites. For a refreshing summer version, serve the noodles cold on a bamboo mat with a concentrated dipping sauce (Mentsuyu).