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1
These are the only ingredients.
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2
Thoroughly dissolve the salt into the water.
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3
Gradually add the water to the center of the all-purpose flour (leave behind 50 ml for later.)
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4
Stir together with you hand to break up the clumps.
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5
If there are clumps, break them apart.
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6
If the flour turns somewhat yellow, as seen in the picture, it's okay.
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7
Pour in the remaining 50 ml of salt water.
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8
Knead the dough for about 10 minutes.
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9
Fold it over, push it out, and repeat.
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10
If you put it in a plastic bag and step on it to knead, they will become firm and chewy.
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11
Once you have finished kneading the dough, put it in a plastic bag and let it sit for 1 hour.
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12
If making this in the summer, let it sit for less than an hour.
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13
If making this in the winter, you should probably let it sit for longer.
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14
Once the time has passed, gently knead the dough again and let it sit for about 20 minutes.
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15
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).
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16
Use a rolling pin to spread out the dough to 3mm thick.
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17
Do your best to make the thickness uniform!
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18
I used a large wooden pestle as a rolling pin.
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19
Dust a large amount of flour onto the rolled out noodle dough.
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20
Fold the dough like an accordion and slice strips of dough with a knife.
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21
The thickness and width should be about 3 mm.
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22
After slicing the noodles, if you bundle them into individual portions, they will be convenient to manage.
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23
Before you will be boiling the noodles, dust with a lot of flour.
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24
Boil the noodles in a pot of water for about 8-10 minutes or until they are done.
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25
When you are testing the hardness of the noodles, please dip them in cold water.
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26
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.
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27
Arrange in a bowl and they're done!
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28
How to make udon with deep-fried tofu..
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29
Chicken Nanban Udon..
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30
How to make udon with a sweet sauce..
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31
Chilled Tanuki Udon..
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32
Udone topped with Mentaiko and Nagaimo Yam..
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33
Sanuki Udon (from Kagawa Prefecture) with dried sardines..
