Addictive Chewyness! Mochi-mochi Handmade Udon
Handmade udon noodles are chewy with a rebound that cannot be experienced with store-bought noodles. Freshly rolled and boiled udon is the best! This simple udon can be used in a variety of recipes. You only need flour, salt, and water. The process of stepping on the udon to knead is a fun experience for children!
1 cup / 250g
1 cup / 250g
1 tbsp (15g)
Flour (for stretching and cutting the dough)
･･･ 429 Calories
･･･ 1475 mg
･･･ 2 g
･･･ 13 g
･･･ 92 g
･･･ 3 g
･･･ 0 mg
Measure out the cake and bread flours into a large bowl. (If you have all purpose flour, you can use this for the entire amount.) If you have a large plastic tub with a flat bottom, it will be easier to knead.
Prepare a separate bowl with the warm water and salt. Let the salt dissolve in the water.
Slowly mix in the salt water into the flour mixture. Mix well until the flour becomes flaky.
Use your body weight to knead the dough into a single ball.
When the dough comes together, place it in a double layer of plastic wrap or a sturdy bag, sandwich it between two clean towels, and step on it with the heel of your foot.
When the dough is evenly distributed, roll it out again and cover it with plastic wrap to let it rest for about an hour in summer and an hour and a half in winter. (If the room temperature is too low in winter, the dough will not mature properly, so it is best to place it in a warm place.)
The dough will be moist and smooth after it has been rested, so roll it out again into a ball.
Roll out the dough on a bread kneading table or on a clean table covered in flour to avoid the dough from sticking. Flour the udon dough and roll it out with a rolling pin to a thickness of about 0.07 inches (2 mm).
Stretch the udon dough horizontally and vertically and then diagonally to form a square shape.
After rolling out the dough and flouring it well, fold the dough into three pieces.
Transfer to a cutting board and cut into 0.07 inches (2 mm) wide. (It's best to cut them into thin strips because they expand when boiled.
Since the cut sections tend to stick together, it is best to have a pot of boiling water in advance so that the noodles can be boiled soon after cutting.
Hold up the noodles and lightly shake to remove excess flour, then drop them into the boiling water. Boil for about 10 minutes. Remove from pot and rinse the noodles in a colander under running water to remove any residue, then run under cold water so noodles firm up. Enjoy noodles hot or cold with store bought udon broth (udon tsuyu).
- It is recommended to prepare extra flour to use when flouring the cutting board when stretching and cutting the dough.