Udon is one of the most popular noodles in Japan. There, the reputation of udon is very different from ramen; Udon is healthy and good for their digestion so often made for sick people. To make it, you only need flour, salt and water. Although udon is such a simple food, to become a professional udon chef, you need a few decades training. Making udon is very easy but making perfect udon is almost impossible for us. This is why people love to make a long queue in front of the traditional udon restaurants.
But of course, to enjoy Japanese cooking, there is no reason to stick on perfect udon recipe. In traditional recipes, we use feet instead of hands when we make dough. But I know this is very strange for you if you live in outside of Japan. So you can use your hands in my recipes. If you want to follow your Japanese way, you can put dough into a big plastic bag and step on it.
[Ingredients] 4 servings
- 3 glasses of flour
- 1 glasses of water
- 1 tablespoon of salt
- Put all the ingredients into a large bowl.
- Mix them well with your hands for 15 minutes. If the dough was too dry, add a few tablespoons of water.
- Make a round ball of dough.
- Put a wet cloth on the dough and leave it for 1-2 hours (it depends on the temperature).
- Transfer the dough onto a floured board. Roll the dough out into a 2-3mm thin sheet with a rolling pin.
- Fold the dough (follow the picture) and cut it into 2-3mm thin with knife.
- Unfold the cut dough and cook them in the boiling water for 3-4 minutes.
- As soon as you finish cooking, wash the noodles with cold water. This process makes your udon more strong.
- You can store them in the fridge or freezer. In both of these cases, cook udon in the boiling water for a minutes just before you eat it.