Repeat process of folding and stepping 3 more times (5 total). Seal bag, pressing out air, and place back between kitchen towels. Open bag and fold dough into quarters, like a piece of paper. Using your heels, step on dough to flatten into a thin disk (hold on to the counter so you don’t slip). Place bag with dough between 2 kitchen towels and place on the floor. Seal bag, pressing out excess air and let rest 30 minutes. resealable plastic bag (or, split dough in half and place each in a 1-gal. Form dough into a ball and place inside a 2-gal. Knead dough firmly in bowl until a tight, mostly smooth dough forms, 8–10 minutes (there may be some dry bits but there shouldn’t be any large patches of dry flour). Stir with a spoon or chopsticks until water is absorbed and shaggy clumps form. Place 3¼ cups (406 g) all-purpose flour in a large bowl and drizzle salt water evenly over. (198 g) water in a small bowl until dissolved. Morton kosher salt into ¾ cup plus 2 Tbsp. Check out all of the recipes-plus expert tips, handy guides, and more. This recipe is part of Make Your Own Noodles. Don’t be afraid to put your own spin on it, like in this bouncy, meatless twist on Italian carbonara. Use your fresh udon noodles in Japanese recipes like kake udon (a simple, dashi-based udon noodle soup) or yaki udon (a stir-fried udon dish with ground pork and a mirin-soy sauce). (1) It washes off the excess starch, and (2) it shocks the cooked noodles after their hot water bath, snapping them into bouncy, chewy glory. If you’ve been trained not to rinse noodles or pasta after cooking, take note: Rinsing these Japanese noodles under cold water does two things. (Don’t shudder, the dough ball is protected by a plastic bag.) Like Chen, we highly recommend a digital scale for mixing the dough. Bare or socked feet are best so you can feel every delightful squish. Namiko Hirasawa Chen, creator of the website Just One Cookbook, a boundless resource for Japanese home cooking, loves making udon noodles from scratch, and she’s here to show us how it’s done.Ĭhen leans on the traditional technique of stepping on the firm udon dough (yes, with her foot) to quickly and efficiently work the gluten and knead the wheat flour dough into submission. Refrigerated or frozen udon noodles are increasingly easy to find, but the delightfully chewy texture of homemade udon noodles is simply unbeatable.
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