Homemade Udon Noodles

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60 likes 34 klips

Homemade udon noodles and a flavorful broth. It's a lot of work but the texture of handmade udon just can't be beat!

DBbeC1b2Ga Kitchenbowl
Prep Time

40 min

PT40M
Cook Time

10 min

PT10M
Wait Time

2 hr

PT2H PT2H50M
Homemade Udon Noodles

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Rehydrate shiitake mushrooms in 2 cups of water overnight. Place bowl over so that all of them are submerged

Rehydrate shiitake mushrooms in 2 cups of water overnight. Place bowl over so that all of them are submerged

Step 2

In a large bowl, mix flours. Dissolve salt in the water and add to flour. Mix with your hand until it comes together. Add a little water if it doesn't but don't add top much! It is okay for it to be hard and crumbly as long as it's together

In a large bowl, mix flours. Dissolve salt in the water and add to flour. Mix with your hand until it comes together. Add a little water if it doesn't but don't add top much! It is okay for it to be hard and crumbly as long as it's together

Step 3

Pound to flatten and the dough should start coming together and not looking too crumbly. It will still feel a little stiff


Step 4

Half dough and put in gallon size ziplock bag. Use your feet to stomp and flatten it. The dough is far too hard to use a mixer or by hand. Once flat, roll it, put back in bag and stomp again. Repeat for each half about 6-7 times


Step 5

After all the stomping, pinch flattened dough together to make a ball. The dough should be smooth and almost rubbery. If it is hard to work with, let it rest covered for 10mins. Wrap dough tightly with wrap and let rest on warm place for 2-3 hours

After all the stomping, pinch flattened dough together to make a ball. The dough should be smooth and almost rubbery. If it is hard to work with, let it rest covered for 10mins. Wrap dough tightly with wrap and let rest on warm place for 2-3 hours

Step 6

Make the broth while the dough rests. In large pot, put mushrooms and the water it soaked in, water, kelp and dried stuff. Let that boil and then simmer for 15mins. Add soy sauce and mirin. Adjust to taste. Fish out shiitake and strain broth into another pot.

Make the broth while the dough rests. In large pot, put mushrooms and the water it soaked in, water, kelp and dried stuff. Let that boil and then simmer for 15mins. Add soy sauce and mirin. Adjust to taste. Fish out shiitake and strain broth into another pot.

Step 7

Cut shiitake stems and discard them. Slice mushroom caps and other additions to your udon, like oden/fish cake, egg or green onions

Cut shiitake stems and discard them. Slice mushroom caps and other additions to your udon, like oden/fish cake, egg or green onions

Step 8

Check dough by poking your finger in. If it remains indented, it's ready! Dust work space with lots of bread flour. Roll out to rectangle 3mm thick and dust more flour on top. Fold over into thirds


Step 9

Cut into 5mm strips and toss in bread flour so they don't stick

Cut into 5mm strips and toss in bread flour so they don't stick

Step 10

To cook the noodles, bring large pot of water to boil. Add a serving or noodles and boil for 7-9mins or until the center of the noodles are cooked. Separate noodles at start and periodically during boiling as they can stick together

To cook the noodles, bring large pot of water to boil. Add a serving or noodles and boil for 7-9mins or until the center of the noodles are cooked. Separate noodles at start and periodically during boiling as they can stick together

Step 11

Drain noodles once done. Pour prepared hot broth to udon and add desired toppings. The udon noodles look green here because I added matcha to one half of the dough


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About the Creator

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misshangrypants

Half Chinese | Korean med student making a mess in the kitchen 😅 Http://instagram.com/misshangrypants

Homemade Udon Noodles

Homemade Udon Noodles

By misshangrypants

Homemade udon noodles and a flavorful broth. It's a lot of work but the texture of handmade udon just can't be beat!

Prep Time

40 min

Cook Time

10 min

Wait Time

2 hr

Ingredients

Serves 4

Instructions

Rehydrate shiitake mushrooms in 2 cups of water overnight. Place bowl over so that all of them are submerged

Step 1

Rehydrate shiitake mushrooms in 2 cups of water overnight. Place bowl over so that all of them are submerged

In a large bowl, mix flours. Dissolve salt in the water and add to flour. Mix with your hand until it comes together. Add a little water if it doesn't but don't add top much! It is okay for it to be hard and crumbly as long as it's together

Step 2

In a large bowl, mix flours. Dissolve salt in the water and add to flour. Mix with your hand until it comes together. Add a little water if it doesn't but don't add top much! It is okay for it to be hard and crumbly as long as it's together

Pound to flatten and the dough should start coming together and not looking too crumbly. It will still feel a little stiff

Step 3

Pound to flatten and the dough should start coming together and not looking too crumbly. It will still feel a little stiff

Half dough and put in gallon size ziplock bag. Use your feet to stomp and flatten it. The dough is far too hard to use a mixer or by hand. Once flat, roll it, put back in bag and stomp again. Repeat for each half about 6-7 times

Step 4

Half dough and put in gallon size ziplock bag. Use your feet to stomp and flatten it. The dough is far too hard to use a mixer or by hand. Once flat, roll it, put back in bag and stomp again. Repeat for each half about 6-7 times

After all the stomping, pinch flattened dough together to make a ball. The dough should be smooth and almost rubbery. If it is hard to work with, let it rest covered for 10mins. Wrap dough tightly with wrap and let rest on warm place for 2-3 hours

Step 5

After all the stomping, pinch flattened dough together to make a ball. The dough should be smooth and almost rubbery. If it is hard to work with, let it rest covered for 10mins. Wrap dough tightly with wrap and let rest on warm place for 2-3 hours

Make the broth while the dough rests. In large pot, put mushrooms and the water it soaked in, water, kelp and dried stuff. Let that boil and then simmer for 15mins. Add soy sauce and mirin. Adjust to taste. Fish out shiitake and strain broth into another pot.

Step 6

Make the broth while the dough rests. In large pot, put mushrooms and the water it soaked in, water, kelp and dried stuff. Let that boil and then simmer for 15mins. Add soy sauce and mirin. Adjust to taste. Fish out shiitake and strain broth into another pot.

Cut shiitake stems and discard them. Slice mushroom caps and other additions to your udon, like oden/fish cake, egg or green onions

Step 7

Cut shiitake stems and discard them. Slice mushroom caps and other additions to your udon, like oden/fish cake, egg or green onions

Check dough by poking your finger in. If it remains indented, it's ready! Dust work space with lots of bread flour. Roll out to rectangle 3mm thick and dust more flour on top. Fold over into thirds

Step 8

Check dough by poking your finger in. If it remains indented, it's ready! Dust work space with lots of bread flour. Roll out to rectangle 3mm thick and dust more flour on top. Fold over into thirds

Cut into 5mm strips and toss in bread flour so they don't stick

Step 9

Cut into 5mm strips and toss in bread flour so they don't stick

To cook the noodles, bring large pot of water to boil. Add a serving or noodles and boil for 7-9mins or until the center of the noodles are cooked. Separate noodles at start and periodically during boiling as they can stick together

Step 10

To cook the noodles, bring large pot of water to boil. Add a serving or noodles and boil for 7-9mins or until the center of the noodles are cooked. Separate noodles at start and periodically during boiling as they can stick together

Drain noodles once done. Pour prepared hot broth to udon and add desired toppings. The udon noodles look green here because I added matcha to one half of the dough

Step 11

Drain noodles once done. Pour prepared hot broth to udon and add desired toppings. The udon noodles look green here because I added matcha to one half of the dough

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