I opened a new cooking class of freshly Udon class .
Making Udon noodle from scratch is very enjoyable !!
For Udon ➡︎ 100g all purpose flour, 5g salt , 48cc tepid water
For dipping soup ➡︎ 100cc soy sauce, 100cc Mirin , 400cc water , 5cm seaweed,
20g dried bonito and mackerel freak , 10g dried small sardines ,
soaked 2 piece of dried Shiitake mushrooms in water of 50cc
<Make Udon noodle>
1 Dissolve salt in tepid water.
2 Pour salt tepid water in a bowl containing all purpose flour.
3 Once dough is mixed, put the dough into a plastic bag and step on it.
Repeat steps for more 3times like that stepping and gathering the dough into a ball .
4 Put smooth dough in a thick plastic bag and let it stand for about 1hour.
5 Spread the dough using a rolling pin into 3mm thickness or size of 20cm×26cm.
Then, sprinkle flour on the face to avoid sticking the dough and rolling pin.
6 Cut into 3mm in width.
7 Sprinkle the flour and cut Udon into one.
8 Put Udon into a pan with much boiling water and boil around 8 minutes.
9 Put the Udon in a shifter and wash it well with cold water .
10 Drain the water and place Udon on a plate with minced and grated potherbs.
〈Make Udon dipping soup>
1. Soak seaweed, dried bonito, mackerel freak and dried small sardines in water for
more than an hour.
2. Bring the Mirin to boil in a pan.
3. Add soy sauce and seaweed etc. with water all together .
4. Bring to boil again and switch the heat to very low.
5. Cook for 3minutes and drain the soup with a strainer.
Making Udon is very enjoyable and freshly Udon is chewy and tasty!! 😋