Instructables

Homemade Udon (Sanuki Style)

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Picture of Homemade Udon (Sanuki Style)
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.
 
 
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Step 1: Ingredients

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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)


Step 2:

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Let's prepare our dough!

Combine the salt and the water, making sure that all the granules have dissolved. 

Sift the flour.

Step 3:

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Add the salt-water solution into the flour slowly, mixing with your hands to make sure the moisture is getting distributed evenly.
 
Once you've added all the water, don't worry if it feels a little hard or dry, as long as it holds together as one piece. Trust your dough!

Put the dough into a sealable plastic bag.
pompeiiyesterday

my mom would always make theeeese.

Divergent Reality made it!1 month ago

Delicious.

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bdoof5 months ago
Great recipe thanks. Made it
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!
CJR21151 year ago
Sounds absolutely delicious
GraphixS61 year ago
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.
amaymay (author)  Divergent Reality1 year ago
Aww man, that makes me really happy to hear! Glad it worked out.
poofrabbit1 year ago
Congratulations on being a winner in the pasta contest!
amaymay (author)  poofrabbit1 year ago
Hey, thanks! =)
How much water and bonito flakes do you need for when you prepare the liquid portion of this soup?
amaymay (author)  Divergent Reality1 year ago
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)
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
stoeff1 year ago
Great! I really have to try this