Udon is a glorious type of Japanese noodle -- thick, chewy, and delicious in its simplicity.

Last year I spent time in an area of Japan called Sanuki, a region known for these noodles. Udon shops are on every street corner and many families eat this stuff for breakfast, lunch, and dinner. The townspeople are udon connoisseurs, one of which I befriended. Over a bowl of udon at his favorite local joint, he explained to me that 20 to 30 minutes after udon noodles are made, they lose their body and texture. "This is the death of udon," he said firmly.

So you can only imagine the despair I've faced since returning to the US, now that I've only been able to find dead udon, which happens to be the stuff they serve up at most Japanese restaurants. Well I shall fret no longer, because I've realized how simple, enjoyable and rewarding it is to make your very own Sanuki-inspired udon.

Step 1: Ingredients

Here's what you'll need to get started. Yields approximately 4- 6 servings depending on portion size. 

Udon Dough 
500 grams of bread flour
15 grams of coarse salt
240 cc of room temperature water (about 1 cup)
A handful of potato starch or corn starch (to dust the your work surface)

Note: You can buy udon flour at specialty Japanese grocery shops, but I used bread flour because of its availability and high gluten content.

Dashi Soup Base (Optional)
800 cc water
2 pieces of dried kelp
20 grams of dried bonito fish flakes
1 tablespoon soy sauce (or more, to taste)
1 tablespoon of mirin (or more, to taste)

<p>Udon flour is typically 9% protein content while American bread flour is something closer to 14% protein content. I wonder if you used cake or pastry flour, which is typically in the range of 8-10% protein content, if that would reduce the amount of kneading time?</p>
<p>Great instructable! I made these, and even posted about them on my blog!</p><p><a href="http://approachingfood.com/memories-of-meals-past-udon-noodles-in-broth/" rel="nofollow">http://approachingfood.com/memories-of-meals-past-udon-noodles-in-broth/</a></p>
<p>my mom would always make theeeese.</p>
Great recipe thanks. Made it <br>twice now myself. Second time I used the pasta machine. It went much more quickly and no comprises on taste, just a more even cut.
Wow, I can't wait to try this!
Sounds absolutely delicious
Somehow you make it look so easy. I had a tough time.
I gave it a shot and it was delicious. The wife and I love it.
Aww man, that makes me really happy to hear! Glad it worked out.
Congratulations on being a winner in the pasta contest!
Hey, thanks! =)
How much water and bonito flakes do you need for when you prepare the liquid portion of this soup?
Hey there, thanks for your question! You'll need 800 cc water to 20 grams of dried bonito fish flakes (you can eyeball about a handful's worth) <br>The rest of the measurements are listed in step 1.
This looks delicious. I've been craving Udon for weeks!
This looks wonderful! I haven't had udon in quite a while and never thought of trying to make it before! Thanks for sharing how :)
Oh wow! I think I'll have to give this a try - it looks super yummy and like a ton of fun to make. :D
Great! I really have to try this

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More by amaymay:Classic Miso Soup Homemade Udon (Sanuki Style) 
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