Love udon? Why not try making it yourself! You can make your own soup or make a simple soup with stir-fried vegetables and meat cooked in Japanese dashi broth (see the last step for a suggestion).
Background: This recipe was contributed Kozo Kurihara, a former dairy farmer who now grows vegetables, for the Maebashi Shoku Project. Kozo loves udon so often makes homemade noodles himself. This recipe has been passed down for many years. He says the key is to adjust the salinity of the water according to the season.
- Flour (600 g | 1 lb 5 oz)
- Salt water (8% in summer, 7% in winter) (270 ml )
Add salt water little by little into sifted flour. Knead well and form into a ball. Cover with a moist tea towel and let rest for 1-2 hours.
Put the ball of dough into a sturdy plastic bag. “Roll out” the dough by stepping on it with your feet. Repeat 3 to 4 times, eventually forming into a flat, round shape. Let rest in bag for another 30 minutes.
Using the palm of your hands and a rolling pin, roll dough out into a square sheet. Fold dough over itself and cut into 2-3mm thick noodles.
Cook noodles in a large pot of boiling water for 6 minutes. Drain and immediately dunk into icy water to chill. Divide into serving bowls.
For the dipping soup, stir-fry seasonal vegetables, mushrooms, pork, etc. in sesame oil. Add in some cooking sake and dashi or broth to make a thick soup, lastly mixing in small amount of miso paste and soy sauce to taste.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.