📝 About This Recipe
Experience the soul-satisfying chew of authentic Udon, the thick, ivory-white wheat noodles that are a cornerstone of Japanese comfort food. This recipe guides you through the meditative process of kneading and boiling fresh dough to achieve that perfect 'koshi'—the signature bounce and resistance. Whether served in a steaming dashi broth or chilled with a dipping sauce, these noodles offer a rustic elegance that store-bought varieties simply cannot replicate.
🥗 Ingredients
The Noodle Dough
- 500 grams All-purpose flour (high quality, sifted)
- 225 ml Warm water (approximately 30-40°C)
- 25 grams Sea salt (dissolved into the warm water)
- 1/2 cup Cornstarch (for dusting and preventing sticking)
Classic Kakejiru (Soup Base)
- 6 cups Dashi stock (made from kombu and bonito flakes)
- 1/4 cup Usukuchi (Light) soy sauce (for color and saltiness)
- 3 tablespoons Mirin (sweet rice wine)
- 1 teaspoon Granulated sugar (to balance the salt)
Traditional Toppings
- 3 stalks Green onions (finely sliced)
- 4 slices Kamaboko (Japanese pink-rimmed fish cake)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder)
- 2 tablespoons Tenkasu (crunchy tempura bits)
- 1 teaspoon Fresh ginger (grated)
👨🍳 Instructions
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1
Dissolve the sea salt into the warm water completely. This saline solution is crucial for developing the gluten structure and flavor of the udon.
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2
Place the sifted flour in a large mixing bowl. Gradually pour in the salt water while stirring with chopsticks or your fingers until the dough forms shaggy clumps.
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3
Knead the dough by hand for about 10 minutes until it comes together into a rough ball. To be authentic, place the dough in a thick plastic bag, wrap it in a towel, and use your feet to gently step on it to flatten it—this traditional method provides the pressure needed for the perfect chew.
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4
Fold the dough over itself and repeat the 'foot-kneading' process 3-4 times until the dough is smooth and elastic. Let the dough rest in the bag at room temperature for at least 30 minutes (or up to 2 hours).
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5
On a clean surface heavily dusted with cornstarch, roll the dough out into a large rectangle approximately 3mm (1/8 inch) thick.
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6
Dust the top of the dough with more cornstarch and fold it into thirds (like a letter). Using a sharp knife, cut the dough crosswise into noodles about 3-5mm wide.
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7
Gently toss the cut noodles with your hands to separate them, ensuring they are lightly coated in cornstarch so they don't stick.
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8
Bring a very large pot of water to a rolling boil. Do not add salt to the boiling water, as the noodles already contain a high salt content.
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9
Carefully drop the noodles into the water. Stir gently to prevent sticking. Once the water returns to a boil, cook for 10-12 minutes for fresh noodles (or 12-15 if you prefer them softer).
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10
While the noodles boil, combine the dashi, soy sauce, mirin, and sugar in a separate saucepan. Bring to a gentle simmer to create your 'Kakejiru' soup.
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11
Test a noodle for doneness; it should be translucent on the outside with a firm, white center. Drain the noodles into a colander.
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12
Crucial Step: Rinse the noodles vigorously under cold running water. Rub them between your hands to remove the excess starch. This stops the cooking and creates the 'slippery' texture.
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13
If serving hot, briefly dip the rinsed noodles back into the boiling water for 10 seconds to reheat them, then portion into deep bowls.
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14
Ladle the hot soup base over the noodles until they are just submerged.
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15
Garnish with a slice of kamaboko, a sprinkle of green onions, tenkasu for crunch, and a dash of shichimi togarashi. Serve immediately while piping hot.
💡 Chef's Tips
Always use cornstarch (not flour) for dusting your work surface, as flour will absorb into the dough and make it gummy. The 'resting' period is non-negotiable; it allows the gluten to relax so the noodles don't shrink back when rolled. If you don't have light soy sauce (Usukuchi), use regular soy sauce but reduce the amount slightly to keep the broth golden and clear. For the best texture, use a pot that holds at least 4-5 liters of water to give the noodles plenty of room to swim. If you prefer a cold dish (Zaru Udon), skip the soup and serve the chilled, rinsed noodles on a bamboo mat with a concentrated dipping sauce (Mentsuyu).
🍽️ Serving Suggestions
Pair with a side of crispy vegetable or shrimp tempura for a classic 'Tempura Udon' experience. Serve with a small side of Inari Sushi (sweet tofu skin pockets filled with rice). A chilled glass of Mugicha (roasted barley tea) complements the earthy wheat flavor perfectly. For a spicy kick, serve with a side of chili oil or extra grated ginger. Finish the meal with a light Matcha-flavored dessert to cleanse the palate.