Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, springy homemade udon noodles. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Springy Homemade Udon Noodles is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Springy Homemade Udon Noodles is something that I have loved my entire life.
Give this udon noodle recipe a try yourself. You don't have much to lose but some flour and time. Do you have a noodle recipe that uses alkaline water (like Koon Chun Potassium Carbonate & Sodium Bi-Carbonate) which yields a springy, chewy noodle?
To begin with this recipe, we must first prepare a few components. You can cook springy homemade udon noodles using 4 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Springy Homemade Udon Noodles:
- Make ready 500 grams All-purpose flour
- Take 25 grams Salt
- Prepare 250 ml Water
- Take 1 White flour (to use for dusting)
Homemade Udon (Sanuki Style): Udon is a glorious type of Japanese noodle – thick, chewy, and delicious in its simplicity. The bread flour is glutinous and makes a really springy dough. Make sure you gently spread the noodles evenly in the water and watch for noodles that try to stick to the. They are made from all purpose flour, water and salt.
Instructions to make Springy Homemade Udon Noodles:
- These are the only ingredients. Thoroughly dissolve the salt into the water.
- Gradually add the water to the center of the all-purpose flour (leave behind 50 ml for later.) Stir together with you hand to break up the clumps.
- If there are clumps, break them apart. If the flour turns somewhat yellow, as seen in the picture, it's okay. Pour in the remaining 50 ml of salt water.
- Knead the dough for about 10 minutes. Fold it over, push it out, and repeat. If you put it in a plastic bag and step on it to knead, they will become firm and chewy.
- Once you have finished kneading the dough, put it in a plastic bag and let it sit for 1 hour. If making this in the summer, let it sit for less than an hour. If making this in the winter, you should probably let it sit for longer.
- Once the time has passed, gently knead the dough again and let it sit for about 20 minutes. If you skip this process, the next step will be pretty difficult to perform (if you stretch it out, it will move back into place).
- Use a rolling pin to spread out the dough to 3mm thick. Do your best to make the thickness uniform! I used a large wooden pestle as a rolling pin.
- Dust a large amount of flour onto the rolled out noodle dough. Fold the dough like an accordion and slice strips of dough with a knife. The thickness and width should be about 3 mm.
- After slicing the noodles, if you bundle them into individual portions, they will be convenient to manage. Before you will be boiling the noodles, dust with a lot of flour.
- Boil the noodles in a pot of water for about 8-10 minutes or until they are done. When you are testing the hardness of the noodles, please dip them in cold water.
- Once the noodles have boiled, drain the water and rinse with running water to cool them off while at the same time rinsing off the slime. Arrange in a bowl and they're done!
- How to make udon with deep-fried tofu.. - - https://cookpad.com/us/recipes/148692-large-kansai-style-kitsune-udon
- Chicken Nanban Udon.. - - https://cookpad.com/us/recipes/153834-duck-nanban-udon-made-with-chicken
- How to make udon with a sweet sauce.. - - https://cookpad.com/us/recipes/143957-special-sweet-soup-udon
- Chilled Tanuki Udon.. - - https://cookpad.com/us/recipes/153512-chilled-tanuki-udon-noodles-with-grated-daikon-radish
- Udone topped with Mentaiko and Nagaimo Yam.. - - https://cookpad.com/us/recipes/156503-thick-mentaiko-sauce-tossed-chilled-udon
- Sanuki Udon (from Kagawa Prefecture) with dried sardines.. - - https://cookpad.com/us/recipes/153897-how-to-make-the-soup-for-sanuki-udon-noodles
Japanese Udon artisans make Udon that look like the ones made by machines. You can see those artisans making Udon noodles through the window at the front of good Udon restaurants. Get ready to make these super simple homemade udon noodles from scratch. This is the easiest method for making homemade noodles from scratch. We love being able to make a batch at any time and either eat them fresh, or pop them straight in the freezer for future deliciousness.
So that’s going to wrap this up for this special food springy homemade udon noodles recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
