Homemade Udon
Udon is infamous for its silky yet bouncy texture, and its ability to withstand heavy broths and sauces. It is made of incredibly simple ingredients: flour, salt, and water. How, do you ask, does it not simply become a flatbread or some sort of other pastry?
It is the way and when you put the ingredients together, the amount you choose to add, and the kneading.
Dear SWEET LORDT JESUS THE KNEADING.
Some assholes on the internet will tell you that you can simply use your hand. I would never recommend that option to even my worst enemy. It is tedious, strenuous, and incredibly difficult. This recipe will take about 3 1/2 hours, with resting time. So buckle up, and get your feet ready, because they’re gonna be the ones cooking today!
400 grams of all purpose flour
180 grams of water (room temperature)
17 grams of salt
Potato starch for dusting
You NEEED a scale to make decent Udon.
This was such a life saver, user friendly, and easy to clean. It is extremely sturdy, and aesthetically pleasing in all at home kitchens!
Directions:
Dissolve 17 grams of salt into 180 grams room temperature water
Measure out 400 grams of all purpose flour
Hydrate the flour by adding it to the brine in 3-4 additions while kneading
When it becomes a cohesive dough, add it to a Quart Size ziploc bag and wrap it with a towel, and begin stepping on your dough to knead.
Step your dough into a square, and then take it out and fold it over into a smaller square, then step into a flatter square again.
You will do this until your dough because from a shaggy ass mess, to a beautiful, soft dough. This will be about 40 times. (I’m not lying)
Stretch the dough into a smooth ball and place it in a covered bowl to rest for 1.5 to 2 hours at room temperature.
After the dough has rested, dust it with potato starch and press it into a thick disk
Make indentations away from your starting in the middle, then indentations towards you from the middle (until you a square)
Turn the dough 90 degrees and repeat
Roll the indentations flat
Turn 90 degrees and roll flat again
Roll until nice square
Make an accordion M shape
Cut with one stroke and a sharp knife
This should be able to make 4 servings
Dust and freeze or cook right away!
If cooking right away, boil a pot of water (do not salt!) Then cook for 7-8 minutes
Rinse with cold water to get rid of starch and stop its cooking.
