Homemade Udon Noodles (手打ちうどん)
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- Опубликовано: 22 июл 2024
- Homemade Udon noodles (手打ちうどん - Teuchi Udon) can be made from scratch with just flour, water, and salt. Although the ingredients are simple, the technique can take a lifetime to master. In this udon noodle tutorial, I’ve broken down the process to help you get started making these delicious Japanese noodles at home!
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INDEX:
0:00 Intro
0:32 History of Udon
1:22 Ingredients
2:36 How to Make Udon Dough
4:25 Kneading Technique
6:05 Rolling out Udon
8:49 How to Cut Udon
11:03 How to Cook Udon
12:05 Plating
12:32 Finished Dish
INGREDIENTS:
400 grams all-purpose flour (head over to the website for more details on this)
180 grams water
17 grams salt
Potato starch (for dusting)
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Хобби
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 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 ♥️
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'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!
😆 That's part of the charm of handmade udon for sure. Thanks!
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
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!
Wow awesome video. Can't wait to try these udon noodles! thank you for sharing!
You’re welcome, I hope you enjoy them!
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!
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!
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 love your energy! thank you so much for the recipe!!
You're welcome Yuyuri!
Nice tutorial. Thanks.
I loved every second of this video. Thank you!
Thanks for checking it out!
Looks delicious and yummy 🤤. Thanks for short and simple soup 🍲
You're welcome!
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!
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 am going to try this! Thanks for such a fantastic video.
Thank you Gia, I hope you enjoy them!
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!
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).
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!
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!
Yum yum
I will try to make it
Thanks for sharing
You're welcome Laura, I hope you enjoy it!
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😃
The making of UR recipe looks------ nice and tempting ---- keep it up ❤️🙂
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.
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! 😀
hey man TYSM for this recipe game changer
You're welcome Lexi!
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😅😁😁👍
cool recipe with a cool video take🔥
Thanks!
Amazing!!! Thanks!!!
You're welcome Mirko!
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😄
☺️❤️
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
Thank you so much. From wyoming
You're welcome!
This is the best!
Thanks!
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).
Awesome
Thanks!
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 😀
Udon wowwwwww thanks for sharing friend
Thanks!
Thank you!
You're welcome!
this helps. thanks.
Glad to hear it Eric, thanks for letting me know!
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
omg i love this dude alrd
😄Thanks!
Thank you.
You’re welcome!
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 😀🙏
Dude smiles like superhero’s with make a wish kids ( and I like it)
😂 Thanks
He’s so happy!
Noodles make me happy😆
I'm craving for this rn
I hope you try it out!
Same
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).
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.
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😉
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.
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.
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.
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.
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!
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 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!
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.
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 noodles and I want to learn how to make noodles
It takes some practice, but they're worth the effort!
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.
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.
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.
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.
can i use cornstarch instead of potato starch for rolling out??
Hi Sophia, I haven’t tried it, but it should work.
you deserve waaaay more sus, I stan
Thanks Jazz!
@@mibbles2371 sussy baka
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 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.
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.
Once boiled how can you store them and for how long?
Hi Harriet, once they're boiled they need to be eaten right away or they will get gummy. You can keep them before you boil them for up to 3 days in the fridge.
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.
nice 🙌🏽🙌🏽🙌🏽😁🇲🇾
Thanks John!
What was the sause in the end?
Please see the link in the video description for a recipe. It's called Mentsuyu
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
WOW LOOK DELICIOUS UDON^^
BIG BIG LIKE MY FRIEND
Thank you!
Wao... 🙏🙏👍👍
😄
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).
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.
海外でもうどん人気ありますね！
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.
How do knead so quickly?
Practice😉
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.
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. 😄
New subscriber here 👌
Welcome to the channel!
Thanks cheff 🙏❤️
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 😉
I have a question..when you boil fresh soft noodles won't they loose their shape and kinda dissolve in water? It happened when i tried making these at home :(
I'm sorry to hear you had troubles, but the noodles should not dissolve if they were made according to the directions here. I'm happy to help you troubleshoot, but I need some more specifics 1) What kind of flour did you use? 2) How long did you knead the dough for? 3) How long did you boil the noodles for?
@@NoRecipes I used all purpose flour, kneaded the dough for 20 mins and boiled the noodles for approx 3 mins
Hey i think the problem was that i didn't keep my dough my aside for 2 hours to crisp as you said ☹️
Thank you so much for helping really appreciate it ❤️
@@noone99 That's really bizarre..... the purpose of resting the dough is to relax the gluten so it's possible to roll out and cut, but skipping it should not cause it to fall apart in the water. When you skipped the resting phase how difficult was it to roll out (it should have been almost impossible). If you didn't have troubles rolling out the dough, I think there's something up with the flour you used. Can you tell me the brand of the flour and any other info on the package I can use to look it up?
@@NoRecipes no i didn't face any problem rolling the dough out as it was moist and very elastic. Maybe i used more water than what was required. I rolled it out, cut it, made perfect noodles..they were soft and delicate. Then i directly put them into boiling water for a couple of minutes and they started to loose their shape and form into a big lump.
I don't remember the brand of the flour but i don't think there was anything wrong with it, it was just a regular flour you buy at the supermarket. Anyways I'm gonna try it again following every step carefully and I'll send you a feedback 😊
@@noone99 It really sounds to me like the flour you used didn't have enough gluten for some reason. After kneading for 20 minutes (even if you added too much water), the dough should have been extremely springy and difficult to roll out without letting it rest. The fact that you were able to roll it and cut it without letting it rest is a big red flag. The purpose of kneading is to develop the gluten in the flour which is what gives the noodles their chewy texture and keeps them from falling apart when you boil it. Then by resting it a bit the strands of gluten relax so the dough becomes more workable. Are you sure the flour wasn't gluten-free all-purpose?
Can we ise wheat flour instead of all purpose flour and follow same recipe?
By "wheat flour" do you mean "whole wheat flour"? If so, it will not work. The bran gets in the way of the gluten and the noodles will not have the right texture.
@@NoRecipes hey I saw a video and made it with whole wheat floor. Had to drain and remove starch. It was pretty good for the first time. But i think it will be tastier with all purpose floor
@@NoRecipes for dip i made Curry. Hot, spicy and tangy 😍 Thank you...
@@clipsy-tipsy5755 You could also try and sift the flour through a very fine mesh sieve to remove all of the bran (brown stuff), which should help with the texture a little. The flour doesn't have to be all-purpose, but it needs to be a flour made from wheat, without the bran, and with a gluten content of around 10%.
@@clipsy-tipsy5755 Sounds good!
very nice tutorial SUbscribing here-
Thanks, and welcome to the channel!
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.
Marc, is it true that Udon connoisseurs swallow the noodles whole?
😆 I haven't heard that one, but that sounds like a bad idea (choking hazard + bad for digestion). It is considered bad form to cut the noodles though (i.e. put a bite in your mouth and use your teeth to bite off the rest of the noodle).
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! 🙏🏻✨
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.
Can I use white rice flour ?¿
Udon relies on the gluten in wheat flour for the chewy texture. You can make noodles with rice flour, but it's a different process and you will have rice noodles, not udon.
No Recipes Oki get it gonna try it later thank u sm 😁
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👍🏼
Which flour would taken for this noodle
You can read more about the type of flour to use by clicking through on the link the description to my website. Short answer: medium gluten content flour (8-9%).
Thank you sir