ingredients: (for four people)
- 400 g all-purpose flour
- 180 ml water
- 4 1/2 tsp kosher/sea salt (or half for table salt)
- cornstarch (or flour for rolling and dusting)
1. Combine all the ingredients until there is no dry flour left and form into a ball. If there is some flour left, add a tiny bit of water.
2. Place the dough in the large durable plastic bag (such as a 5-gallon Ziploc bag). Close the bag leaving a small air gap and leave it for 20-30 minutes to relax the gluten.
3. Just in case the plastic bag breaks, place the bag between 2 kitchen cloths on the floor. Step on the dough with your feet (heels) using your weight. Turn around and press from the inward to outward. You can do this step with your hands, but it will take more effort and time. Step on the dough until the dough is completely flattened.
4. Take out the dough and fold it into a ball again. Place it in the bag and close the bag leaving a small air gap.
5. Step again until the dough is stretched and flattened. Take out the dough and fold into a ball again. Repeat this process one more time (total 3 times), or until the dough is soft just like ear lobe.
6. After the 3rd round of stepping the dough, fold it into a ball and place in the plastic bag. Seal tight and rest the dough for 2 hours or overnight.
7. Dust the working surface with potato/corn starch and take out the dough. Form a nice round ball and then flatten with your hand.
8. Using a rolling pin, stretch the dough into a rectangular shape. Dust the dough with potato starch or cornstarch in between to make sure the dough is not sticky.
9. Make the dough into 3 mm (1/8”) thickness.
10. Dust the corn starch on top of the dough and fold the dough like an accordion.
11. Cut noodles into 3 mm thickness. Pick up some noodles and fluff the noodles to make sure the noodles are covered with the corn starch to prevent sticking to each other.
12. Boil a big pot of water (do not add salt) and cook for 10-12 minutes. Stir the noodles so they don’t stick to each other. Drain and rinse well with cold water to remove the starch. Drain and they are ready to use for your favorite udon recipe.
13. Divide the left over uncooked udon into small portions (100-150 grams per person) and freeze in an airtight container/bag for a month. You can refrigerate for a few days but it tastes better when you freeze the fresh udon right away. To cook frozen udon, boil for 12-13 minutes without defrosting.
ref: https://www.justonecookbook.com/udon-noodles/#wprm-recipe-container-57877
- 180 ml water
- 4 1/2 tsp kosher/sea salt (or half for table salt)
- cornstarch (or flour for rolling and dusting)
1. Combine all the ingredients until there is no dry flour left and form into a ball. If there is some flour left, add a tiny bit of water.
2. Place the dough in the large durable plastic bag (such as a 5-gallon Ziploc bag). Close the bag leaving a small air gap and leave it for 20-30 minutes to relax the gluten.
3. Just in case the plastic bag breaks, place the bag between 2 kitchen cloths on the floor. Step on the dough with your feet (heels) using your weight. Turn around and press from the inward to outward. You can do this step with your hands, but it will take more effort and time. Step on the dough until the dough is completely flattened.
4. Take out the dough and fold it into a ball again. Place it in the bag and close the bag leaving a small air gap.
5. Step again until the dough is stretched and flattened. Take out the dough and fold into a ball again. Repeat this process one more time (total 3 times), or until the dough is soft just like ear lobe.
6. After the 3rd round of stepping the dough, fold it into a ball and place in the plastic bag. Seal tight and rest the dough for 2 hours or overnight.
7. Dust the working surface with potato/corn starch and take out the dough. Form a nice round ball and then flatten with your hand.
8. Using a rolling pin, stretch the dough into a rectangular shape. Dust the dough with potato starch or cornstarch in between to make sure the dough is not sticky.
9. Make the dough into 3 mm (1/8”) thickness.
10. Dust the corn starch on top of the dough and fold the dough like an accordion.
11. Cut noodles into 3 mm thickness. Pick up some noodles and fluff the noodles to make sure the noodles are covered with the corn starch to prevent sticking to each other.
12. Boil a big pot of water (do not add salt) and cook for 10-12 minutes. Stir the noodles so they don’t stick to each other. Drain and rinse well with cold water to remove the starch. Drain and they are ready to use for your favorite udon recipe.
13. Divide the left over uncooked udon into small portions (100-150 grams per person) and freeze in an airtight container/bag for a month. You can refrigerate for a few days but it tastes better when you freeze the fresh udon right away. To cook frozen udon, boil for 12-13 minutes without defrosting.
ref: https://www.justonecookbook.com/udon-noodles/#wprm-recipe-container-57877
