📝 About This Recipe
Hailing from Kagawa Prefecture, Sanuki Udon is the gold standard of Japanese noodles, celebrated for its distinctively firm, 'koshi' (chewy) texture and square-cut edges. This recipe guides you through the meditative process of hand-kneading and foot-pressing the dough to achieve that legendary elasticity. Paired with a delicate, golden Dashi broth infused with smoky bonito and briny kombu, it is a masterclass in culinary balance and simplicity.
🥗 Ingredients
The Udon Dough
- 500 grams All-purpose flour (Preferably a high-protein variety for better chew)
- 230 milliliters Warm water (Adjust slightly based on humidity)
- 25 grams Sea salt (Essential for gluten development)
- 1/4 cup Cornstarch (For dusting and preventing sticks)
Kake-Dashi (The Broth)
- 1.5 liters Water
- 1 large piece Kombu (Dried Kelp) (About 10-15cm long)
- 30 grams Katsuobushi (Bonito Flakes) (High quality, thick shavings if possible)
- 3 tablespoons Usukuchi (Light Soy Sauce) (Provides saltiness without darkening the broth)
- 2 tablespoons Mirin (For a hint of sweetness)
- 1/2 teaspoon Salt (To taste)
Traditional Garnishes
- 3 stalks Green onions (Finely sliced)
- 1 knob Ginger (Freshly grated)
- 1/2 cup Tenkasu (Tempura Scraps) (Adds a delightful crunch)
- 8 slices Kamaboko (Fish Cake) (Pink and white variety)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for heat)
👨🍳 Instructions
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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 while mixing with your fingers in a circular motion until shaggy clumps form.
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2
Knead the dough by hand for 5 minutes until it comes together. Place the dough in a thick, clean plastic bag, squeeze out the air, and seal it.
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3
Place the bag on the floor (on a mat) and use your heels to press the dough flat. This 'foot-kneading' is the secret to Sanuki's firm texture. Fold the dough over and repeat 3-4 times until the dough is smooth and elastic.
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4
Shape the dough into a smooth ball, return it to the bag, and let it rest at room temperature for at least 1 hour (or 2 hours in winter) to allow the gluten to relax.
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5
While the dough rests, prepare the dashi. Place the water and kombu in a pot and soak for 30 minutes. Bring to a simmer over medium heat, then remove the kombu just before the water boils.
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6
Add the bonito flakes to the pot, bring back to a boil for 30 seconds, then turn off the heat. Let the flakes sink to the bottom (about 2 minutes), then strain through a fine-mesh sieve or cheesecloth.
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7
Return the clear broth to a clean pot and stir in the light soy sauce, mirin, and salt. Keep on a very low simmer to stay warm.
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8
Dust your work surface with cornstarch. Roll out the rested dough into a large rectangle about 3mm thick. The dough will be quite firm, so use some weight behind the rolling pin.
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9
Fold the dough into thirds (like a letter) using plenty of cornstarch between layers to prevent sticking. Slice the dough into 3mm wide noodles using a sharp knife.
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10
Bring a very large pot of water to a rolling boil. Shake the excess starch off the noodles and drop them in. Stir gently to prevent sticking.
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11
Cook the noodles for 10-12 minutes. Check a noodle at the 10-minute mark; it should be translucent on the outside with a firm, chewy core.
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12
Drain the noodles and immediately plunge them into a bowl of ice water. Rub them vigorously with your hands to remove excess starch; this ensures a clean mouthfeel and bright shine.
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13
To serve hot (Kake Udon), quickly re-dip the cold noodles into the boiling water for 10 seconds to warm them up, then place in deep serving bowls.
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14
Ladle the hot dashi broth over the noodles. Garnish with two slices of kamaboko, a mound of green onions, a teaspoon of grated ginger, and a sprinkle of tenkasu.
💡 Chef's Tips
Always use 'Usukuchi' (light) soy sauce for the broth to maintain the beautiful golden clarity typical of Sanuki style. The salt-to-water ratio in the dough changes with the seasons; use slightly more salt in summer to manage the faster gluten development. Don't skip the ice bath! Even for hot soup, the cold shock is what creates the perfect 'koshi' texture. If the dough is too hard to roll, let it rest for another 20 minutes to relax the gluten further. Store leftover uncooked noodles in an airtight container for up to 2 days, but fresh is always superior.
🍽️ Serving Suggestions
Pair with a side of crispy vegetable or shrimp tempura for a classic 'Tempura Udon' experience. Serve with a small bowl of Inari Sushi (vinegared rice in tofu pouches) for a hearty, traditional lunch. A cold glass of dry Sake or an iced Mugicha (barley tea) complements the savory dashi perfectly. For a spicy kick, offer a small dish of house-made chili oil or extra Shichimi Togarashi on the side. Try serving 'Bukkake style' by using a concentrated dashi and a soft-poached egg on top.