so you really dont need to rest the knead in the fridge? i leave it out for 30 then knead it and then fridge it for 2 hours. cold makes it less sticky feeling but doesnt matter its placebo to me i guess lol
@@typerightseesight The dough gets rested for 2 hours. You don't need to put it in the fridge. Putting it in the fridge will make the dough harder to roll out, but it would be easier to cut.
I just did a survey of udon recipes and this the best I have seen yet. Thanks for clarity and enthusiasm. I usually make Italian noodles, but it’s soup season and udon is what I am craving.
I still think it's criminal that you don't have more subscribers than this, Mark. By far the best Japanese cooking channel on youtube. Keep it up please!
I've made this recipe a number of times and they're wonderful. I do freeze them uncooked in individual portions. Then I just boil them straight from the freezer. If you use too much starch to keep them from sticking the water can get gloopy, but since you're rinsing them, it doesn't really matter. They keep for about 3 months frozen, then they start to get freezer burn. I recently found a source for frozen udon. I'm going to have to make a batch of these and do a taste test. The ready-made ones may win, just because they may beat out sore arms!😂💪
Hi Kathy, thanks so much for reporting back on your freezer process and shelf life! For me, the home made ones are better than the frozen ones, but I still use the frozen ones a lot more than these because of the convenience😆
I do not think that homemade noodles will have to look exactly like those coming from the factory. I like it better when you can see slight incongruities with handmade stuff. The real trick is to perfect imperfection. I love this recipe, it's incredibly helpful!
Ive made Udon Noodles from a lot of recipes, other than adding an Alkaline agent like Sodium Carbonate which you simply make by baking Baking Sodium, this recipe is so simple and if one tries, they will be amazed by the chewy yet soft texture. Thank you for sharing.
I subscribe to nobody.... this recipe was clear, concise and explained BEFORE how mistakes can be made in the method You have earnt one of the only subscriptions I’ll ever give Go you.... 💪🏼
Heey, Thank you so much. I tried it, and it's AMAZING, the texture is chewy and smooth at the same time. Soo worth the two hour wait, but I have to work on the cutting part 😅😅Better then store bought, totally gonna make it myself from now on, No More Store bought Udon😍😍😍😍 Thank u soo much No recipes👍👍💞💞
You're welcome! I'm glad to hear you enjoyed it! I'm still working on my cutting technique so I think this is one of those things that you can learn in a day, but it takes a lifetime to perfect 😆
I had a lot of trouble remaking this recipe. I think its because i use all purpose flour. So heres a couple tips that helped me after watching a bunch of other videos. If youre using all purpose you have to use more water, another 30g should do. It should be a little over 50/50 ratio water and flour. If you dont use more water your dough will be more stiff and hard to shape later and the noodles will taste a lot harder. I did 200g flour and 110g water and that finally felt right. I;d like to try using even more. A lot of other videos show stepping on the dough in a plastic bag and i thiink thats a better way to knead the dough. I stepped it out in a bag and rolled it back into a ball five times. Lastly, when cutting cut them way thinner than you think you need to as theyve expanded much more than i thought they would every time. hope this helps :) Edit : i also boiled mine for 17-20 minutes
Hi Nelson, sorry to hear you had trouble with this and thank you for sharing your suggestions. Unfortunately the term "All Purpose Flour" is a vague label that includes a range of gluten content (8-11%) as well as a variety of milling processes that results in a powder that can range from 10 to 300 microns in size. There's also the problem with flours in general where freshly milled flour tends to have a higher moisture content than flour that's been milled and has been on the shelf for a while in a dry environment. I'm glad to hear you were able to find a ratio of water that works for your flour. By the way, udon dough should be much more stiff that dough for pasta or most other types of noodles (soba and ramen are two exceptions). I weight about 75kg and I have to put most of my weight into my hand to flatten the dough with my hand. For more compact people the stepping method might work better, but for me it's easier to use my hands because you don't need to keep taking it out of the bag and folding it (5 times is probably not enough to get the desired texture).
Glad to see this one. I also made the dough following the recipe but even after kneading a few minutes it still stayed lumpy and uneven. I'll be adding a little more water next time.
I can’t believe this video doesn’t have a million views! This is the best video for udon out there😃 You are so bright, entertaining, and best of all very informative down to the very end! Thank you so much!
The first of your videos that I have seen but must say good presentation and thankyou for explaining at the end that there is an art to making udon and that this is just the starting point in what could be a life long journey on perfecting your own udon!
Welcome to the channel! Japanese food is very simple in terms of the number of ingredients, so the outcome of the dishes are largely dependent on 1) the quality of each ingredient 2) your technique. I try and explain the techniques as best I can in an 8ish minute video but the rest takes practice. I'm here to help if you ever have any questions.
I have leftover dashi stocks and eventually looked up to this video. Although mine doesnt looks as good as you made but thank you so much ! Your recipe and explanation is so great! Its tasty!
There is a man in Japan that makes udon, but what makes it different he covers the dough and uses his feet to knead the dough. he keeps doing it until he gets the right consistency.
Kneading udon with feet is pretty common, especially when making a big quantity of dough. This is a small enough amount that I prefer to do it by hand because it goes a lot faster (doing it with your feet requires taking it out of the bag and folding it over repeatedly).
I made udon noodles following this recipe, and put them in homemade ramen noodle soup. I think they were really good and easier to make then I expected, so thank you very much for the good instructions!
I’ve been making this recipe of yours now and it’s my wife’s favourite! So easy and consistent. I do find the all purpose flour needs a little more water than this recipe calls for (about 10-15ml more). I never thought to ask but do you rest the dough in the fridge or outside?
Hi Faraz, I'm happy to hear you've been enjoying this! Flour usually comes out of the mill with a moisture content (i.e. water) of about 14.5% but as it gets shipped and sits on a store shelf the moisture content will drop to half of that, or even less (particularly in a dry climate). This is probably why you needed to add a little more water. As for resting the dough, I usually leave it room temperature (20-25°C). Putting it in the fridge will make it harder to work.
Uncanny: that's exactly what I was going to tackle next! Thank you for the very detailed video and your honest assessment of the difficulty. Recipes with few ingredients are really useful right now, too.
new subscribe here..1st im just looking a restaurant that serve udon..i realy love udon and i missed it so much but here in Istanbul is only have one store i knew and it is very far it is the NOODLE HOUSE ..so i try to find a way how to satisfy my craving for udon and i found this..im gonna try during my day off..thankz a lot..and i really like ur enthusiasm..Godbless you☺️
i saw you waste those noodles. the noodle gods are angry. but on a serious note your recipe is super fantastic and awesome i appreciate your time and dedication to giving us this recipe
Hi Iman, I've tried but the dough is too tough and it stopped the motor on my Ktchen Aid. If it's too much exertion for you, you can put the dough in a clean bag and use your feet to step on it to flatten it out, and then remove it from the bag and fold it over twice and repeat. This method is great when you're making a large amount of dough, but for this amount I usually find it's more trouble than it's worth as you need to repeat the process about 20 times to get the dough to a smooth elastic texture.
What do you think about the passive autolyse process vs. manually kneading? I want to try autolyse with these instructions just because I am a lazy (AKA efficient) cook. Some kneading may ultimately be necessary but from just letting a dough ball rest has many good results in my experience.
It's a cool idea, but the hydration of this dough is so low, I don't think it will work. If you want to try and A/B test it, I'd be curious to hear how it turns out.
A crazy amount of work! I love Udon noodles, but will continue to buy them fresh at Japanese grocery stores. It's great served cold, mixed with freshly made wasabe and Yamasa soy sauce.
Grated ginger is commonly used as a condiment in Japanese cuisine. As for how it tastes, that's a matter of personal preference so I can't really say whether you'd like it or not.
Hi Yilun, I've been working on a recipe for a while but still haven't quite gotten it to place I'm happy with. I'm not sure when it will be ready, but it's on the list😉
I had the same thought once and tried it, but it makes the dough unworkable. Udon flour usually has about 9% gluten. Also there is something about flour processed in Japan that makes it work better for udon than French or American flours I've used in the past. Part of it is how finely the flour is milled but I don't think that is all as the color ends up a creamy white, where as udon made with flour from other countries turns greyish beige. Most udon flour in Japan uses ASW (Australia Standard White) wheat, so I don't think the difference is in the wheat.
You might be able to pass it through the rollers to sheet it, but udon dough is too soft to cut with the cutters on a pasta machine. As for thickness you'll want to get it about 3-4mm thick (depending on how wide you plan on cutting your noodles).
Thanks! I tried doing this with a kitchenaid and the motor wasn't powerful enough (it stopped spinning and started smelling like smoke). If you have a more powerful mixer you might be able to get it to work, but try it at your own risk. The traditional method for kneading udon dough is to put the dough in a bag and step on it until it's flat and then fold it over a few times and repeat. It's a little more time consuming, but it makes it easy enough for even kids to be able to do.
@@mamabear52 You could try it, but I'm not sure a blade that slices is going to work great for this as the reason for kneading is to create longer chains of gluten, which is what gives udon it's characteristic chewy texture.
@@NoRecipes I will post back when I try it, not like I have to use expensive ingredients. It is not just a blade, it is designed for kneading dough, it has no sharp edges or points, and is not as long as the regular cutting blade
No, comparing ramen and udon is like comparing oranges to limes. Ramen includes a strong alkali which changes the the texture of the flour while also giving it a yellow color. The dough has a lower % hydration as well and is cut much thinner.
I've tried mixing the dough in a kitchen aid and it stopped the motor and made it smoke, so I would not recommend it. As for a noodle maker, I haven't tried it so I can't say for sure, but I don't think you'll be able to get the right shape or texture with a pasta maker.
Hi Carmen, you could try it but my hunch is that it won't work very well. The dough for udon is much softer and it's rolled out thicker, so using a pressing action (like from a rolling cutter) would probably smush the noodles around the edges. By using a sharp knife, you can use a forward slicing motion which will leave you with nice square corners.
@@NoRecipes Thank you! Yes I was wondering about that and I was talking about the roling cutter you described. Thank you very much for your advice! 🙏🏻✨
To be honest I’ve never tried it, but I think it’s low enough moisture enough it should work. Just make sure you dust the noodles enough so they don’t stick together. You also might want to go straight from the freezer to lots of boiling water or the condensation from defrosting might make them sticky.
Hi Eva, good question! As long as you get enough starch on the outside of the noodles before freezing them, it should work. You'll want to be careful when you defrost them so that condensation doesn't wet the noodles and cause them to stick together.
Love your content and enthusiasm! Just one question regarding the udon noodle recipe. Are you using normal table salt or coarse kosher salt. I was a little confused with the comparisons. Thank you for sharing
Thanks Mark! You can use whatever salt you like (as long as it will fully dissolve), but you need to use a weight measurement. Different types of salt take up different amounts of space, so using a volumetric measurement like teaspoons will result in different amounts of salt. By using weight you're always guaranteed to get the correct amount of salt. Put another way, certain brands of kosher salt are very flakey so 17 grams of it may take up twice the amount of volume as table salt, but as long as you weigh it, you'll always have the right amount.
@@NoRecipes Awesome, and thank you. I decided to move forward and used regular table salt and followed your directions to the letter. I am happy to report that the recipe is a complete success, and we completed our 1st batch this evening and moved forward and made a Chicken Stir Fry with the noodles! Easy to follow, easy to execute....fantastic results. thank you for sharing.
@@marks5436 You're welcome! I'm happy to hear you all enjoyed it. I have a bunch of udon-based recipes on this channel (check the pinned comment for links) so I hope you have a chance to try some of them out as well.
Hi marc, how long can i store udon on freezer? And Can i use machine to knead it and pasta machine to roll it out or hand knead and rolling are must? I suck at rolling so asking😖.and if kneaded with hand or machine how long should i knead?
I wouldn't recommend freezing the noodles uncooked. If you want to freeze them, I'd suggest par boiling them once and then portioning and freezing them in single portions. As for using a machine to knead the dough, a commercial mixer might work, but my Kitchenaid was not powerful enough (it stopped the motor and made it smell like smoke). I haven't tried using a pasta machine to roll it out, but given the texture of the dough my hunch is that it won't work very well. I'm not great with rolling things like pie crusts, but with a little practice this isn't too hard, and because it gets cut into noodles it doesn't have to be perfect in shape.
You're welcome to try, but I almost fried the motor on mine so I wouldn't recommend it unless you have a more powerful one (I just have the base model).
Hi so, I tried to make these noodles today and followed all the instructions but when I had to boil them up for 15 minutes, they didn't cook- or well, not fully. The outside was cooked but you could see that inside, it was still raw. I made a new dough but yeah, still raw, any clues what I did wrong?
Hi Lyssors, sorry to hear it didn't work out. It sounds like 15 minutes wasn't long enough for your noodles. This could be for a number of reasons such as the thickness of your noodles, the type of flour you used, and the altitude of the place you live. Udon will almost double in thickness when boiled, so you want to roll and cut them to about half the thickness you want the boiled noodles to be. Next time, I would recommend trying to roll and cut them thinner and then start testing them every minute after the core of the noodles starts going translucent.
Hi Thao Mi, I'm not sure I understand your question... I do have a lot of recipes for udons with soup (like chicken udon, kitsune udon, curry udon, etc.) But I'm not familiar with a dish called "soup udon".
Hi Linda, I tried it in my Kitchenaid and it stopped the motor and it started smoking, so I don't recommend it. The traditional way of doing this is to use your feet, so you could put the dough in a very large ziploc bag and stomp on it for a while, fold it and repeat.
Hi Jesper, it's kneaded by foot to make a large quantity or for people who don't have enough arm strength, for smaller batches it's much more efficient to do it by hand as you need to keep opening the bag and folding the dough over repeatedly if you do it by foot.
@@NoRecipes Thank you for this comment. I’ve always been told you need to use your feet to knead the dough properly, but I’m a wheelchair user and running over the dough over and over again with my wheels just doesn’t work at all. I’ve bribed my kids (with the promise of wonderful homemade udon soup) to help out, but kids don’t have a whole lot of weight or patience to do it right either. So hand kneading it is from now on.
@@pinkmonkeybird2644 Using feet is mainly for making large batches, or people lacking the upper body strength to knead it. As long as the dough gets throughly worked to develop the gluten in it, any method works. Good luck and I hope you enjoy it!
@@NoRecipes I think I need to triple this recipe. I got big family with athlete teen-agers which eat like wolves.. This does not look like 4 portions for this home.. It's more like 2 portions.. Can I triple it and kneed it with my feet??
@@Emivioricomex Hi Ioana, the noodles will expand considerably when you boil them (they should roughly double in volume). That being said, you know best what your teens will eat so if you want to triple the recipe I'd definitely recommend using the bag and stomp method as it will be pretty intense to do with your hands in one batch.
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Way's to use these - Curry Udon: ruclips.net/video/VYppl-Ukj9Y/видео.html Kitsune Udon: ruclips.net/video/3LsjHOOfjoE/видео.html Beef Udon: ruclips.net/video/hCwLKJB1iy8/видео.html Chicken Udon: ruclips.net/video/zxkLiMfXey0/видео.html
so you really dont need to rest the knead in the fridge? i leave it out for 30 then knead it and then fridge it for 2 hours. cold makes it less sticky feeling but doesnt matter its placebo to me i guess lol
@@typerightseesight The dough gets rested for 2 hours. You don't need to put it in the fridge. Putting it in the fridge will make the dough harder to roll out, but it would be easier to cut.
thanks! i always thought i wasnt sure ill leave it out now!@@NoRecipes
even after 2 and a half hours or whatever ok! good deal!@@NoRecipes
I just did a survey of udon recipes and this the best I have seen yet. Thanks for clarity and enthusiasm. I usually make Italian noodles, but it’s soup season and udon is what I am craving.
Thanks Alex!
I still think it's criminal that you don't have more subscribers than this, Mark. By far the best Japanese cooking channel on youtube. Keep it up please!
Thanks for the vote of confidence James! Hope you're having a great weekend!
I agree!
I've made this recipe a number of times and they're wonderful. I do freeze them uncooked in individual portions. Then I just boil them straight from the freezer. If you use too much starch to keep them from sticking the water can get gloopy, but since you're rinsing them, it doesn't really matter. They keep for about 3 months frozen, then they start to get freezer burn.
I recently found a source for frozen udon. I'm going to have to make a batch of these and do a taste test. The ready-made ones may win, just because they may beat out sore arms!😂💪
Hi Kathy, thanks so much for reporting back on your freezer process and shelf life! For me, the home made ones are better than the frozen ones, but I still use the frozen ones a lot more than these because of the convenience😆
So happy to see measurements in grams instead of cups, all we need now is thickness in mm's included :)
😆 I'd probably have a lot more subs if I used volumetric measurements for everything, but I'm stubborn like that 😉
@@NoRecipes gram Weight is superior for consistency. Keep it up! and Thanks
I do not think that homemade noodles will have to look exactly like those coming from the factory. I like it better when you can see slight incongruities with handmade stuff. The real trick is to perfect imperfection.
I love this recipe, it's incredibly helpful!
😆 That's part of the charm of handmade udon for sure. Thanks!
The kneading technique is almost the same as wedging clay in ceramics. Since that is what I do for a living I'm pretty stoked to try making these. 😊😁
Awesome, thanks for sharing. I love learning new things!
Easy-peasy lemon squeezy. As an Central Asian, I didn't know that I was doing Udon noodles in my teenage, when I was adding less water 😂😂😂
You’re welcome! I’m glad this was helpful!
School will be fun if your the teacher
😆👍🏽
You're 😅 stay in school
@@Nekroskum90 what
@@iamaboy163 my point proven
@@Nekroskum90 beat me to it lol
SO TASTY! Even better than udon which i brought from japanese-temated store! Ty a lot for your recipe, greetings from Ukraine❤
I'm so happy to hear you enjoyed it! Thank you for taking the time to let me know😃
Thank you, now I can eat a healthy and hearty meal for my birthday
You're welcome, I hope you enjoy it!
Ive made Udon Noodles from a lot of recipes, other than adding an Alkaline agent like Sodium Carbonate which you simply make by baking Baking Sodium, this recipe is so simple and if one tries, they will be amazed by the chewy yet soft texture. Thank you for sharing.
You're welcome Kenneth! Unlike ramen noodles, udon is not made with Kansui (strong base).
I subscribe to nobody.... this recipe was clear, concise and explained BEFORE how mistakes can be made in the method
You have earnt one of the only subscriptions I’ll ever give
Go you.... 💪🏼
Thanks James, I try and focus my videos on things that I'd like to see in a cooking video. Glad you found it useful!
Okay. This just made me feel so much better on my first vacation day after 6 months of no breaks. Beautiful noodles there and I admire your spirit!!
Happy to hear you enjoyed this! Enjoy your vacation!
I wanted to be annoyed at his overenthusiasm, but he broke me down 🏳️
😆 best comment ever!
lmao
His overenthusiasm won me. I subscribed as he told me to. This is my first encounter with him. Your comment shows that you can't hate genuiness!
@@NoRecipes Yep!🤗
Yes, haha.. love him ♥️
You’re the man! Thanks for this and all your great content.
You're welcome!
Heey, Thank you so much. I tried it, and it's AMAZING, the texture is chewy and smooth at the same time. Soo worth the two hour wait, but I have to work on the cutting part 😅😅Better then store bought, totally gonna make it myself from now on, No More Store bought Udon😍😍😍😍
Thank u soo much No recipes👍👍💞💞
You're welcome! I'm glad to hear you enjoyed it! I'm still working on my cutting technique so I think this is one of those things that you can learn in a day, but it takes a lifetime to perfect 😆
Exactlyy😅😁😁👍
I had a lot of trouble remaking this recipe. I think its because i use all purpose flour. So heres a couple tips that helped me after watching a bunch of other videos. If youre using all purpose you have to use more water, another 30g should do. It should be a little over 50/50 ratio water and flour. If you dont use more water your dough will be more stiff and hard to shape later and the noodles will taste a lot harder. I did 200g flour and 110g water and that finally felt right. I;d like to try using even more. A lot of other videos show stepping on the dough in a plastic bag and i thiink thats a better way to knead the dough. I stepped it out in a bag and rolled it back into a ball five times. Lastly, when cutting cut them way thinner than you think you need to as theyve expanded much more than i thought they would every time. hope this helps :)
Edit : i also boiled mine for 17-20 minutes
Hi Nelson, sorry to hear you had trouble with this and thank you for sharing your suggestions. Unfortunately the term "All Purpose Flour" is a vague label that includes a range of gluten content (8-11%) as well as a variety of milling processes that results in a powder that can range from 10 to 300 microns in size. There's also the problem with flours in general where freshly milled flour tends to have a higher moisture content than flour that's been milled and has been on the shelf for a while in a dry environment. I'm glad to hear you were able to find a ratio of water that works for your flour. By the way, udon dough should be much more stiff that dough for pasta or most other types of noodles (soba and ramen are two exceptions). I weight about 75kg and I have to put most of my weight into my hand to flatten the dough with my hand. For more compact people the stepping method might work better, but for me it's easier to use my hands because you don't need to keep taking it out of the bag and folding it (5 times is probably not enough to get the desired texture).
Glad to see this one. I also made the dough following the recipe but even after kneading a few minutes it still stayed lumpy and uneven. I'll be adding a little more water next time.
Has anybody used the dough hook on their kitchenaid for this yet? Love his videos and energy!
Thanks😉 I tried it on my KitchenAid and the dough is so tough it stopped the motor and it started to smoke. I wouldn't recommend it.
Use kitchenaid pasta roller!
@@lvcat4ever Wouldn't that roll it too thinly? Would you use only setting 1?
@@Metqa yes I only use#1
I can’t believe this video doesn’t have a million views! This is the best video for udon out there😃
You are so bright, entertaining, and best of all very informative down to the very end! Thank you so much!
Thank you for the kind words Lydia! My focus is on the food, but I try and make my videos fun😄
☺️❤️
The first of your videos that I have seen but must say good presentation and thankyou for explaining at the end that there is an art to making udon and that this is just the starting point in what could be a life long journey on perfecting your own udon!
Welcome to the channel! Japanese food is very simple in terms of the number of ingredients, so the outcome of the dishes are largely dependent on 1) the quality of each ingredient 2) your technique. I try and explain the techniques as best I can in an 8ish minute video but the rest takes practice. I'm here to help if you ever have any questions.
I made today and vow yummy yummy! No need to buy udon anymore! Thank you
I'm happy to hear you enjoyed them! Thanks for taking the time to let me know!
Thank you so much. From wyoming
You're welcome!
I have leftover dashi stocks and eventually looked up to this video.
Although mine doesnt looks as good as you made but thank you so much ! Your recipe and explanation is so great! Its tasty!
I'm glad to hear it was helpful! Yes, rolling and cutting the noodles does take a little practice, but keep at it and you will get there!
Hi, I was looking for how to make these noodles at home and found your video. Great. Thank you very much, good luck to you 👋👍😉
You're welcome! Good luck with your udon making!
There is a man in Japan that makes udon, but what makes it different he covers the dough and uses his feet to knead the dough. he keeps doing it until he gets the right consistency.
Kneading udon with feet is pretty common, especially when making a big quantity of dough. This is a small enough amount that I prefer to do it by hand because it goes a lot faster (doing it with your feet requires taking it out of the bag and folding it over repeatedly).
I made udon noodles following this recipe, and put them in homemade ramen noodle soup. I think they were really good and easier to make then I expected, so thank you very much for the good instructions!
You're welcome! I'm glad to hear you enjoyed this. Udon noodles are pretty versatile and they're great in both soups and stir-fries.
How do you store them and how long will they be good for
Man, this video was excellent. Thank you for making this.
So happy to hear you enjoyed it! Thanks for taking the time to let me know!
I’ve been making this recipe of yours now and it’s my wife’s favourite! So easy and consistent. I do find the all purpose flour needs a little more water than this recipe calls for (about 10-15ml more).
I never thought to ask but do you rest the dough in the fridge or outside?
Hi Faraz, I'm happy to hear you've been enjoying this! Flour usually comes out of the mill with a moisture content (i.e. water) of about 14.5% but as it gets shipped and sits on a store shelf the moisture content will drop to half of that, or even less (particularly in a dry climate). This is probably why you needed to add a little more water. As for resting the dough, I usually leave it room temperature (20-25°C). Putting it in the fridge will make it harder to work.
Thank you.
You’re welcome!
Nice tutorial. Thanks.
Dude smiles like superhero’s with make a wish kids ( and I like it)
😂 Thanks
Uncanny: that's exactly what I was going to tackle next! Thank you for the very detailed video and your honest assessment of the difficulty. Recipes with few ingredients are really useful right now, too.
You're welcome Kathy! I was getting a lot of requests for this since the lockdowns started in March, so this has been a few months in the making.
new subscribe here..1st im just looking a restaurant that serve udon..i realy love udon and i missed it so much but here in Istanbul is only have one store i knew and it is very far it is the NOODLE HOUSE ..so i try to find a way how to satisfy my craving for udon and i found this..im gonna try during my day off..thankz a lot..and i really like ur enthusiasm..Godbless you☺️
Welcome to my channel Mhayang! Good luck with the udon making and I hope it's able to satisfy your noodle craving 😀
I loved every second of this video. Thank you!
Thanks for checking it out!
Yum yum
I will try to make it
Thanks for sharing
You're welcome Laura, I hope you enjoy it!
i love your energy! thank you so much for the recipe!!
You're welcome Yuyuri!
He’s so happy!
Noodles make me happy😆
i saw you waste those noodles. the noodle gods are angry. but on a serious note your recipe is super fantastic and awesome i appreciate your time and dedication to giving us this recipe
Thank you!
HOW do you not have more views! you have so much enthusiasm in your cooking tutorials. keep up to great work!! i cant wait to watch more videos 😄
Welcome to the channel, and thank you! 😀
Wow awesome video. Can't wait to try these udon noodles! thank you for sharing!
You’re welcome, I hope you enjoy them!
Looks delicious and yummy 🤤. Thanks for short and simple soup 🍲
You're welcome!
Thanks for the video! Will definitely try this but I am wondering if kitchen aid can be used for the hard kneeding part
Hi Iman, I've tried but the dough is too tough and it stopped the motor on my Ktchen Aid. If it's too much exertion for you, you can put the dough in a clean bag and use your feet to step on it to flatten it out, and then remove it from the bag and fold it over twice and repeat. This method is great when you're making a large amount of dough, but for this amount I usually find it's more trouble than it's worth as you need to repeat the process about 20 times to get the dough to a smooth elastic texture.
@@NoRecipes thanks for that tip ! I made it without the kitchen aid last night and it turned out really well :)
@@ema121685 You're welcome! I'm happy to hear you enjoyed it!
@@ema121685 Thanks for doing this, Iman! I was wondering the exact same thing! My wife kinda busted my stand mixer when she dropped it though...lol
I lost your channel but found it! SUBSCRIBED THIS TIME! I remember your sushi video! Ive started my own channel in the past year. Lmk what you think!
Glad to hear you were able to find it again😄 I'll check it out!
I should talk to my TK class the way you talk!!! ❤️😄
😆 we have viewers from around the world who's first language isn't English, so I'm just trying to keep it clear😉
The making of UR recipe looks------ nice and tempting ---- keep it up ❤️🙂
Thanks!
Awesome
Thanks!
hey man TYSM for this recipe game changer
You're welcome Lexi!
What do you think about the passive autolyse process vs. manually kneading? I want to try autolyse with these instructions just because I am a lazy (AKA efficient) cook. Some kneading may ultimately be necessary but from just letting a dough ball rest has many good results in my experience.
It's a cool idea, but the hydration of this dough is so low, I don't think it will work. If you want to try and A/B test it, I'd be curious to hear how it turns out.
How do knead so quickly?
Practice😉
cool recipe with a cool video take🔥
Thanks!
Thank you!
You're welcome!
can you use the kitchen aid mixer to knead it?
Hi Karen, the dough is very tough and caused my Kitchen-aid to overheat. You may have different results, but proceed at your own risk.
you deserve waaaay more sus, I stan
Thanks Jazz!
@@mibbles2371 sussy baka
A crazy amount of work! I love Udon noodles, but will continue to buy them fresh at Japanese grocery stores. It's great served cold, mixed with freshly made wasabe and Yamasa soy sauce.
Hi Paula, if you can get fresh noodles near you that's definitely and easier route. 😄
Oh man thanks I love noodles but I tried not to eat then frequently 😋 thanks for sharing 🙏
You're welcome! These require so much exercise to make, I figure I've earned a bowl of noodles by the time I'm done making it 😆
@@NoRecipes 😀😀😀 but worth it ha 😀🙏
All good but raw ginger? Does it taste good?
Grated ginger is commonly used as a condiment in Japanese cuisine. As for how it tastes, that's a matter of personal preference so I can't really say whether you'd like it or not.
Missed Japan, missed Japanese noodles. Is it possible to show us your way to cook Dan Dan noodle? Many thanks!
Hi Yilun, I've been working on a recipe for a while but still haven't quite gotten it to place I'm happy with. I'm not sure when it will be ready, but it's on the list😉
No rush! Always looking forward to your videos.
Udon wowwwwww thanks for sharing friend
Thanks!
I'm curious, would a higher gluten flour such as bread flour yield a good udon noodle?
I had the same thought once and tried it, but it makes the dough unworkable. Udon flour usually has about 9% gluten. Also there is something about flour processed in Japan that makes it work better for udon than French or American flours I've used in the past. Part of it is how finely the flour is milled but I don't think that is all as the color ends up a creamy white, where as udon made with flour from other countries turns greyish beige. Most udon flour in Japan uses ASW (Australia Standard White) wheat, so I don't think the difference is in the wheat.
I am going to try this! Thanks for such a fantastic video.
Thank you Gia, I hope you enjoy them!
Are udon noodles healthy and can I make them with wheat flour
"healthy" is a very subjective term as it depends on your dietary needs and personal beliefs. These are made with wheat flour.
Can you knead it with a stand mixer such as KitchenAid??
It made my KitchenAid overheat and start smoking, so proceed at your own risk.
@@NoRecipes omg 😱 thank you for the advice
this helps. thanks.
Glad to hear it Eric, thanks for letting me know!
I want to try this with a simple manual italian noodle mashine - What do you think would be the best thickness of the noodles @NoRecipes?
You might be able to pass it through the rollers to sheet it, but udon dough is too soft to cut with the cutters on a pasta machine. As for thickness you'll want to get it about 3-4mm thick (depending on how wide you plan on cutting your noodles).
I knead it with feet and the dough in a plastic
Good call, this is how it's traditionally done, especially when you're making a large batch at one time.
I love noodles and I want to learn how to make noodles
It takes some practice, but they're worth the effort!
omg i love this dude alrd
😄Thanks!
can i use cornstarch instead of potato starch for rolling out??
Hi Sophia, I haven’t tried it, but it should work.
12:40. Which sauce is that? Its not soya and its not fishsauce 🤔
It's Mentsuyu, there's a link to the recipe in the description.
@@NoRecipes thank you brethen :* :D
New subscriber here 👌
Welcome to the channel!
Thanks cheff 🙏❤️
fantastic! can you show us how you would do this with a stand mixer? I absolutely cannot do this by hand
Thanks! I tried doing this with a kitchenaid and the motor wasn't powerful enough (it stopped spinning and started smelling like smoke). If you have a more powerful mixer you might be able to get it to work, but try it at your own risk. The traditional method for kneading udon dough is to put the dough in a bag and step on it until it's flat and then fold it over a few times and repeat. It's a little more time consuming, but it makes it easy enough for even kids to be able to do.
Can you freeze the noodle?
Yes, the noodles can be frozen. Just make sure you put enough starch on them so they don't stick together.
Can I half the measurements as according to 200gms of flour?
Yes, you can, but the amount of work won't change very much, and you're not going to get very many noodles with half batch.
Amazing!!! Thanks!!!
You're welcome Mirko!
I see a Kitchenmaid mixer on your counter, would that work for making the noodles?
It works for making some noodles, but not udon. It stopped spinning and started smoking the last time I tried it.
@@NoRecipes Ok, that makes sense, maybe the dough blade on my Cuisinart will work because it “slices” the dough as a kneading alternative
@@mamabear52 You could try it, but I'm not sure a blade that slices is going to work great for this as the reason for kneading is to create longer chains of gluten, which is what gives udon it's characteristic chewy texture.
@@NoRecipes I will post back when I try it, not like I have to use expensive ingredients. It is not just a blade, it is designed for kneading dough, it has no sharp edges or points, and is not as long as the regular cutting blade
@@mamabear52 Great! Looking forward to hearing how it goes👍🏼
Ramen. And udon same ingredients And procedure?
No, comparing ramen and udon is like comparing oranges to limes. Ramen includes a strong alkali which changes the the texture of the flour while also giving it a yellow color. The dough has a lower % hydration as well and is cut much thinner.
Thanks cheff and more power to your channel 🙏
Can I use my dough mixer to knead my dough, or can I use my Philips Avance noodle maker for this recipe?
I've tried mixing the dough in a kitchen aid and it stopped the motor and made it smoke, so I would not recommend it. As for a noodle maker, I haven't tried it so I can't say for sure, but I don't think you'll be able to get the right shape or texture with a pasta maker.
Can u use kitchen aid to do all the kneading?
You're welcome to try, but I nearly burned out the motor in mine when I did, so I wouldn't recommend it.
Can you store them in the freezer before cooking them?
Hi Angelica, I haven't tried it, but I think if you put enough flour between the noodles it should work.
Will a tagliatella cutter be useful?
Hi Carmen, you could try it but my hunch is that it won't work very well. The dough for udon is much softer and it's rolled out thicker, so using a pressing action (like from a rolling cutter) would probably smush the noodles around the edges. By using a sharp knife, you can use a forward slicing motion which will leave you with nice square corners.
@@NoRecipes Thank you! Yes I was wondering about that and I was talking about the roling cutter you described. Thank you very much for your advice! 🙏🏻✨
Can you freeze this?
To be honest I’ve never tried it, but I think it’s low enough moisture enough it should work. Just make sure you dust the noodles enough so they don’t stick together. You also might want to go straight from the freezer to lots of boiling water or the condensation from defrosting might make them sticky.
I can’t thank you enough! It’s frustrating that I cannot buy chewy frozen udon in the UK. I will try your recipe.
You're welcome! I hope you enjoy it.
I'm craving for this rn
I hope you try it out!
Same
This is the best!
Thanks!
Can we freeze them ? And if can for how long are they good ?
Hi Eva, good question! As long as you get enough starch on the outside of the noodles before freezing them, it should work. You'll want to be careful when you defrost them so that condensation doesn't wet the noodles and cause them to stick together.
@@NoRecipes thank you so much for the response, I really appreciate it.
@@Hermione9-3_2 You're welcome Eva, that's what I'm here for 😉
WOW LOOK DELICIOUS UDON^^
BIG BIG LIKE MY FRIEND
Thank you!
Love your content and enthusiasm! Just one question regarding the udon noodle recipe. Are you using normal table salt or coarse kosher salt. I was a little confused with the comparisons. Thank you for sharing
Thanks Mark! You can use whatever salt you like (as long as it will fully dissolve), but you need to use a weight measurement. Different types of salt take up different amounts of space, so using a volumetric measurement like teaspoons will result in different amounts of salt. By using weight you're always guaranteed to get the correct amount of salt. Put another way, certain brands of kosher salt are very flakey so 17 grams of it may take up twice the amount of volume as table salt, but as long as you weigh it, you'll always have the right amount.
@@NoRecipes Awesome, and thank you. I decided to move forward and used regular table salt and followed your directions to the letter.
I am happy to report that the recipe is a complete success, and we completed our 1st batch this evening and moved forward and made a Chicken Stir Fry with the noodles! Easy to follow, easy to execute....fantastic results. thank you for sharing.
@@marks5436 You're welcome! I'm happy to hear you all enjoyed it. I have a bunch of udon-based recipes on this channel (check the pinned comment for links) so I hope you have a chance to try some of them out as well.
What was the sause in the end?
Please see the link in the video description for a recipe. It's called Mentsuyu
Hi marc, how long can i store udon on freezer? And Can i use machine to knead it and pasta machine to roll it out or hand knead and rolling are must? I suck at rolling so asking😖.and if kneaded with hand or machine how long should i knead?
I wouldn't recommend freezing the noodles uncooked. If you want to freeze them, I'd suggest par boiling them once and then portioning and freezing them in single portions. As for using a machine to knead the dough, a commercial mixer might work, but my Kitchenaid was not powerful enough (it stopped the motor and made it smell like smoke). I haven't tried using a pasta machine to roll it out, but given the texture of the dough my hunch is that it won't work very well. I'm not great with rolling things like pie crusts, but with a little practice this isn't too hard, and because it gets cut into noodles it doesn't have to be perfect in shape.
Have you tried using a food processor?
I haven’t but I don’t think it will work. I tried doing it in a KitchenAid with a dough hook once and it almost burnt up the motor.
love this video! but quick question, is it warm water or just room temperature water?
Hi Angel, it's just room temperature water (I will specify if you need to use warm or cold water).
I love him... he's spunky.
😂Thanks!
Can I use KitchenAid mixer?
You're welcome to try, but I almost fried the motor on mine so I wouldn't recommend it unless you have a more powerful one (I just have the base model).
Hi so, I tried to make these noodles today and followed all the instructions but when I had to boil them up for 15 minutes, they didn't cook- or well, not fully. The outside was cooked but you could see that inside, it was still raw. I made a new dough but yeah, still raw, any clues what I did wrong?
Hi Lyssors, sorry to hear it didn't work out. It sounds like 15 minutes wasn't long enough for your noodles. This could be for a number of reasons such as the thickness of your noodles, the type of flour you used, and the altitude of the place you live. Udon will almost double in thickness when boiled, so you want to roll and cut them to about half the thickness you want the boiled noodles to be. Next time, I would recommend trying to roll and cut them thinner and then start testing them every minute after the core of the noodles starts going translucent.
海外でもうどん人気ありますね！
スープうどんの作り方を教えてください
Hi Thao Mi, I'm not sure I understand your question... I do have a lot of recipes for udons with soup (like chicken udon, kitsune udon, curry udon, etc.) But I'm not familiar with a dish called "soup udon".
@@NoRecipes ありがとう、チキンスープうどん大好、おねがいします
@@thaomi1572 ruclips.net/video/zxkLiMfXey0/видео.html
I have a hand injury can I do this in kitchenaid mixture?
Hi Linda, I tried it in my Kitchenaid and it stopped the motor and it started smoking, so I don't recommend it. The traditional way of doing this is to use your feet, so you could put the dough in a very large ziploc bag and stomp on it for a while, fold it and repeat.
Good evening dear friend it's very beautiful ♥️
Thank you!
Traditionally Udon dough is foot-kneaded right? You should try that? :P
Hi Jesper, it's kneaded by foot to make a large quantity or for people who don't have enough arm strength, for smaller batches it's much more efficient to do it by hand as you need to keep opening the bag and folding the dough over repeatedly if you do it by foot.
@@NoRecipes Thank you for this comment. I’ve always been told you need to use your feet to knead the dough properly, but I’m a wheelchair user and running over the dough over and over again with my wheels just doesn’t work at all. I’ve bribed my kids (with the promise of wonderful homemade udon soup) to help out, but kids don’t have a whole lot of weight or patience to do it right either. So hand kneading it is from now on.
@@pinkmonkeybird2644 Using feet is mainly for making large batches, or people lacking the upper body strength to knead it. As long as the dough gets throughly worked to develop the gluten in it, any method works. Good luck and I hope you enjoy it!
@@NoRecipes I think I need to triple this recipe. I got big family with athlete teen-agers which eat like wolves.. This does not look like 4 portions for this home.. It's more like 2 portions.. Can I triple it and kneed it with my feet??
@@Emivioricomex Hi Ioana, the noodles will expand considerably when you boil them (they should roughly double in volume). That being said, you know best what your teens will eat so if you want to triple the recipe I'd definitely recommend using the bag and stomp method as it will be pretty intense to do with your hands in one batch.