How to Make Udon Noodles From Scratch (Plus Bonus: Mentsuyu) - Udon 101 Part 1 of 3

Udon Noodles! This is part one of three diving into making Udon Noodles and cooking a couple of amazing dishes with them. With only Flour, Salt, and Water, you can make these noodles at home. With this step by step guide, we’ll venture into making these awesome Japanese noodles!

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INGREDIENT LINKS:
If you can’t find any of the ingredients in store, you can use these to grab them on Amazon and support our channel!
Katsuobushi - https://amzn.to/3hIREJU
Kombu - https://amzn.to/3jtoCyl
Mirin - https://amzn.to/3jxc6hn

RECIPE:
(I’m workin on our website now, so I’ve got the recipe for you here!)
Udon Noodles
400 g All-Purpose Flour
180 g Water
20 g Salt
~~ Corn Starch or Tapioca Starch (for dusting)

Alternative Volumetric English Measurements
3¼ Cup All-Purpose Flour
6 Fl. oz Water
3⅓ tsp Salt
~~ Corn Starch or Tapioca Starch (for dusting)
Udon Noodles
Add the water and salt together in a cup and stir together until the salt is fully dissolved
Sift the flour into a mixing bowl, then add the salted water and mix until a shaggy ball of dough forms.
Knead thoroughly until as best as combined. (The dough should be very dry, and probably difficult to work). Tightly press into a ball and place it into a gallon-sized plastic bag.
Let the dough ball rest in the refrigerator for 30 minutes.
Open the bag so air can escape. Using a rolling pin, or by stepping on it, flatten the dough inside the bag until it stretches into about the full size of the bag.
Remove the dough from the bag and fold the four corners of the sheet into a square.
Add the square of dough back into the bag, then press the dough again to seal the square.
Return to the fridge and rest another 30 minutes.
Repeat the folding process another 2 times. After the third and final folding, let the dough rest overnight.
Once rested for overnight (or at least 12 hours), bring the dough out of the fridge and begin the cutting process:
Lightly dust your work surface (you’ll want at least a 2’x2’ space to work with) your rolling pin, and the dough and roll the dough out into ⅛ inch thickness. (Udon noodles don’t shrink, they expand, so it’s better to shoot for thinner than thicker)
This process may take about 10-20 minutes. If the dough is still particularly difficult to work with, cover it with a clean, damp cloth and let it rest for 30 minutes until attempting to roll it out again.
Once rolled out, fold the dough into an accordion shape (2 half folds), then cut into ⅛ inch noodles.
Separate the noodles and roll into loops and dust with corn starch/tapioca flour/rice flour
Boil noodles for 11-13 minutes.

Mentsuyu
125 mL Soy sauce
100 mL Mirin
100 mL Sake
5 g Kombu
5 g Katsuobushi

Mix the Soy Sauce, Mirin, and Sake, and soak the kombu in the mixture overnight
Slowly bring the liquid up to a bare simmer (with the Kombu). (About 10 minutes)
Remove the Kombu, add the Katsuobushi, and bring back up to a boil. Let steep for 10 minutes.
Strain out the Katsuobushi and reserve for later.
MUSIC:
A Caring Friend by Bad Snacks
Chef Brian by LATASHÁ
Homer Said by Dyalla

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