Tri-color Handmade Okara Udon Noodles

1. 1

   Combine 20 g of okara, 50 g of flour and 20 ml of water and mix well together.

2. 2

   Use the back of a spoon to press down as you mix to avoid sticky hands.

3. 3

   In another bowl combine 20 g of okara, 50 g of flour, 20 ml of water and grated carrot, and mix well.

4. 4

   In another bowl combine 20 g of okara, 50 g of flour, 20 ml of water and aonori, and mix well.

5. 5

   Wrap each dough in plastic wrap and rest in the refrigerator for 2 to 3 hours.

6. 6

   Dust the work surface and roll out the dough thinly.

7. 7

   Cut the dough into the thickness you desire.

8. 8

   Bring plenty of water to a boil and cook the noodles in 2 to 3 batches (or one serving at a time) for about 10 minutes.

9. 9

   Wash the boiled noodles well in cold water, and drain well.

10. 10

    Make the dipping sauce by combining the mentsuyu concentrate and water in a pan and bringing it to a boil.

11. 11

    Pour the mentsuyu over the cooked noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.