Let's learn how to make udon noodles from scratch with the traditional Japanese method. It's easy & fun and you will be rewarded with delicious chewy homemade noodles that are far more superior than store-bought ones!
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INGREDIENTS
7 oz (200 g) all-purpose flour (plain flour) (1 ½ cup + 3 Tbsp; I encourage you to use the kitchen scale; If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, 1 cup of flour ends up with more than 120 g.)
6 Tbsp (90 ml) water
3 ½ tsp (10 g) kosher/sea salt (I use Diamond Crystal; use half for table salt) (different varieties of salt will vary in weight, so it's important to use a scale)
potato starch/cornstarch (for rolling and dusting; if you're going to freeze udon noodles, you need to use potato starch/cornstarch as wheat flour tends to be absorbed by udon noodles and stick to each other)
Udon Broth (*300 ml for 1 Serving)
2 ⅓ cups (560 ml) dashi (Japanese soup stock; click to learn more) (or 2 ⅓ cup water + 1 ½ tsp dashi powder)
1 ½ Tbsp soy sauce
1 Tbsp mirin
1 tsp sugar
⅛-¼ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
Optional: Quick Udon Broth (with Mentsuyu)
⅓ cup (80 ml) mentsuyu/tsuyu (noodle soup base) (I use a 1:7 ratio for water to mentsuyu. I use Kikkoman Koidashi Hontsuyu brand. You can also make my Homemade Mentsuyu recipe)
2 ⅓ cup (560 ml) water
INSTRUCTIONS with step-by-step pics ▶ https://www.justonecookbook.com/udon-noodles/
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How to Make Homemade Udon Noodles (Recipe) 手打ちうどんの作り方 (レシピ)