I had to laugh, because I’ve made your udon noodles in the past, but I employed my children as the foot kneaders. You see, I’m in a wheelchair and while I did try to run over the well protected bag of dough, it just wasn’t possible for me to knead it properly. So I got my children involved in the process and we had so much fun. Sure, they didn’t do a perfect job with their small feet and even smaller attention spans, but it didn’t matter. It got them involved in cooking and they were so excited to eat the noodles they helped create. Of course I made kitsune udon with the fresh noodles because they are my favorite comfort food of all time. We all enjoyed it, and my children continue to be my feet whenever we want a bowl of fresh, delicious udon. Thank you very much for teaching us how to make udon.
This is the first time I've found a RUclips channel from a blog. Your recipes are too good! I made a number of my favourites using your blog guides and the flavours were exquisite. I'm so impressed by the way you have laid out your Cookbook for the world to share in, and I'm so thankful too. I can't wait to finish learning your recipes. You have made a dream of mine come true because I have loved Japanese food since I visited as a teen, and now I get to make dishes with the same authentic taste and flavours that I have enjoyed all my life. ❤🎉🎉
I've made udon noodles from scratch several times! I refrigerate leftover noodles and add them to udon broth that lasts a few days. Making them from scratch is more economical and tastier than buying them from a package. I would love more recipes for soup broth especially now that winter is just around the corner.
That's so neat! The udon broth sounds delish. 😋 Just bought my first kombu kelp to make dashi! 😆 Usually there's a premade instant granule stock, so I'm hyped (and kinda scared!) to make my very first dashi stock from scratch. I'm watching Nami's Kitsune Udon video now. 😊
YES! FINALLY!! A recipe for Udon Noodles! I've loved these noodles since I first tried them in a little shop in Ikebukuro. I've missed them so much. And now I can finally make them for myself. Thank you SO much, Nami-san! ありがとうございました！
This brings me back when I would make udon noodles with he kids in my study abroad program in Japan. Those were the best udon noodles I ever had.Thank you for the recipe! I’ll be making some niku- udon for this cold whether we just approach in the Bay.
For people who are concerned with using the feet: in Japan they make udon exactly like this, I remember watching an udon master woke up early in the morning and prepare the udon noodle like this while waiting for his employees to arrive lol. It's safe as long as you use clean towel and no direct contact. Anyways because I'm impatient I skipped the whole feet process and just used rolling pin to knead a few times. The noodle still came out chewy and identical to frozen noodles at store.
I have to thank you for your recipe. I've been making udon noodles from your recipe for quite some time. I'm not too good at cutting them, so I use a pasta cutter. Its exposed me to a lot of new ingredients I would have never tried. I've even started growing my own mitsuba, komatsuna, and buying shichimi togarashi to add to it. Now I use those ingredients in many other things.
Thank you for this recipe and presenting it so simply with such calming and soothing music. I will absolutely be making this! Comfort food for me and my husband.
Homemade noodles are so much better than store bought. More tender and flavorful. :) My grandmother immigrated from Poland and made wonderful homemade noodles from just egg, flour and a pinch of salt. She made a sticky dough and then dropped tiny spoonfuls into boiling water. They were so good! I still make them and will sometimes add a pinch of herbs to the dough like dill or chives. Love your method of folding the dough accordion style before cutting into strips. :)
@helpfulnatural My grandmother taught me to make dumplings the exact same way and I’ve never seen the same simple dough recipe anywhere. I knew it just from memory. Her mother in law was a Polish immigrant so this makes sense now! I love to add a little onion powder and eat them with butter and salt.
Cold udon was a revelation for me in Japan. Of course I also love them hot. With tempura, with vegetables, with curry, with just broth. I just love udon.
Thank you Nami, for doing the work about Japanese cooking, I just bought yesterday the frozen Udon noodle from the store. Made it with my creative recipe. (FYI-I wanted to post the dish pic- it did not work.) I know the better test of Udon so I looked to make homemade, and got to you/website. I am all about bringing cultures to other cultures from love and making a difference to have peace now in the world! I am now connected with all 5 tickets
Will be making this soon the noodles are vegan and super easy too i need to try this at home i never had udon noodles before udon noodles are difficult to get here in Singapore perfect for my pasta and after office meals love your recipes making me hungry Thanks Ramya
I'm surprised it's just water and flour essentially. How can something this delicious be so simple? I couldn't forget the taste of Udon ever since I tried it a couple of years ago in a stall. I'm very happy I can now just make them myself. Thanks
I find it funny that some people in the comments mention how long this takes, while my thoughts were "oh my god, they can be done so fast!?" Most of it is resting time so you can do all kinds of stuff in-between :) will definitely try those very soon
i love cooking and i definitely love all sorts of noodles and once i came home and my girl was stepping all over a clean towel and i was just like what's going on? ( she isn't good at cooking at all) turns out she just wanted to make me some udon noodles to surprise me, she would not let me help so i just put on some HBO to pass the time, the noodles were amazing so i asked her where she got the recipe and she pointed me to an article that lead me here ... those are some good noodles, now i just knead them and its faster and easier, but her trying was too sweet not to share here edit: im still not allowed to help with anything but the kneading, makes for a more harmonious ritual on a movie night though despite me being all like i want to do it myself and wow her with the result
I have seen videos of little old Japanese men kneading big batches of dough with their feet and always wanted to try it myself 😂 Definitely need to try this as I love udon so much, but store-bought udon is pretty awful
I would also love a gluten free version of this. When I buy udon from the Asian market, it is usually made with both rice flour and wheat starch, so I can't eat it (but I still get it for my husband). I occasionally see it made with only tapioca starch, but the texture is very different and it gets mushy quickly!
Something happens to you when you make noodles from scratch. It awakens something, you care about in a way you can't imagine. And it all culminates in the final product.
Love that I can make handmade udon. What strainer brand did you use? Is there any nutritional information for udon noodles and the dashi stock? Thank you.
Thank you for the beautiful video. Now I am a subscriber!!! I have now made these twice .the noodles shape is not perfect yet but I do like the taste of it. I have never eaten hand made udon before so I have nothing to compare against :) I did use King Arthur Unbleached all purpose flour. Can I make with King Arthur whole wheat flour ? Will there be any difference in the water ratio if I use whole wheat flour?
can i have a min from you time explain the process for the footstep in it ... like should i step in it and make it like ball and wait 30 min again or i can can step in it make it a ball and step in it again 5 time ? thx ^^
They look fantastic! Thanks a lot Nami, I will try your recipe! One question: Unfortunately it is impossible to buy Udonko in Switzerland, and we basically just have wheat flour for bread with around 11% protein content. I'm a bit confused by the fact that udonko typically seems to have around 7-9% protein in Japan, but udon noodles end up so chewy and elastic, which should be the result of high protein/gluten in the flour.
Don’t know if it helps, but usually the dough is kneaded quite a long time. You can see the same thing being done to mochi dough. The rule is the longer you knead the chewier the end product, it allows the gluten to form becoming more elastic as it bonds
Does anyone know what that season she is using at the end of this video to sprinkle on the top of the noodles. I’ve seen it in several different videos now and curious on what it is.
They would not be as tender, you would need a bit more water..make sure you use organic flour cause in America most wheat is sprayed with Roundup in the last 2 weeks of harvest to kill the wheat ( adds about 2% maybe more harvest and less foliage in machinery) but is covers the hull, bran..and you get Roundup..more lectins and Oxylates in the outer bran..me I would just eat another sprigs of broccoli..and have tender udon noodles.
You can "try" to roll out the dough with a rolling pin... but you will notice it's very very tough. Stepping is a traditional way in Japan. We do not add much water into the flour, so unless you knead a bit, dough is not very pliable.
You can try, but it's really hard... which is why it's traditionally stepped on with feet (actual feet will never touch, obviously) before rolling out with hands.
no matter how much i knead it (12+ times) it still remains super tough and unelastic, eventually starting to tear, what is the cause of this? It happens every time
I've seen some recipies that call for resting the dough overnight before cutting. I'm wondering if anyone has done this and if so if they found it useful?
Thank you for your udon noodles. Could I ask you if possible to use bread flour. I never see all purpose flour in normal supermarket like tesco or sainsbury in London. Thank you again
@@snowstrobe Good morning Plain flour is low gluten and protein so,it's perfect for biscuits and pastry. I always thought noodles flour has to be high protein. I am even more confuse. Thank you
@@roserostami2476 Some european pastas will be made with 00 and semolina, but they don't normally seem bother with the asain noodles. That said, Nani did spend a long time developing the glutens in this, so maybe it would make a better noodle. I've noticed that American recipes rarely use anything other than all-pupose or self-raising.
Your kneading will be faster! 💪🏼 You may just need 3 times, instead of 5. I heard udon shops say more stepping yields better the texture of the udon noodles. 👍
A lot of people told me so in the past 6 years (this video was made again to update but same recipe I shared in 2015). If you can get authentic Japanese udon noodles, I think you don’t need to… but if you can only get low quality udon, or even regular one… definitely. It’s easier than bread making (active time is less) but you have to rest the dough 30 mins for rest #1 and 2-3 hours (or overnight) for rest #2.
I had to laugh, because I’ve made your udon noodles in the past, but I employed my children as the foot kneaders. You see, I’m in a wheelchair and while I did try to run over the well protected bag of dough, it just wasn’t possible for me to knead it properly. So I got my children involved in the process and we had so much fun. Sure, they didn’t do a perfect job with their small feet and even smaller attention spans, but it didn’t matter. It got them involved in cooking and they were so excited to eat the noodles they helped create. Of course I made kitsune udon with the fresh noodles because they are my favorite comfort food of all time. We all enjoyed it, and my children continue to be my feet whenever we want a bowl of fresh, delicious udon. Thank you very much for teaching us how to make udon.
That’s so adorable ❤
Aww. I am so happy to hear you and your family enjoyed my recipe! Thank you so much for trying my recipe and sharing your story!🫶🏻
This is the first time I've found a RUclips channel from a blog. Your recipes are too good! I made a number of my favourites using your blog guides and the flavours were exquisite. I'm so impressed by the way you have laid out your Cookbook for the world to share in, and I'm so thankful too. I can't wait to finish learning your recipes. You have made a dream of mine come true because I have loved Japanese food since I visited as a teen, and now I get to make dishes with the same authentic taste and flavours that I have enjoyed all my life. ❤🎉🎉
Thank you so much for your kind words! So happy to hear you enjoy Japanese food! :)
This is the first time I saw feet in a cooking show…but after the initial shock, it’s kinda inspiring!
Yeah bro, feet inspire me too
I was just now watching a travel show about Japan and they did this. I'm here to see more about it.
Usually kids would be the one that use their feet. It’s fun 😊
Not sure how feet are inspiring, but whatever floats your boat, my man 👈👈
That’s how it’s traditionally done in Japan.
I've made udon noodles from scratch several times! I refrigerate leftover noodles and add them to udon broth that lasts a few days. Making them from scratch is more economical and tastier than buying them from a package. I would love more recipes for soup broth especially now that winter is just around the corner.
Hi Sabrina! Noted! I have a lot of udon recipes on the website, too. Hope you give it a try!
That's so neat! The udon broth sounds delish. 😋
Just bought my first kombu kelp to make dashi! 😆 Usually there's a premade instant granule stock, so I'm hyped (and kinda scared!) to make my very first dashi stock from scratch. I'm watching Nami's Kitsune Udon video now. 😊
@@thairinkhudr4259 o
YES! FINALLY!! A recipe for Udon Noodles! I've loved these noodles since I first tried them in a little shop in Ikebukuro. I've missed them so much. And now I can finally make them for myself. Thank you SO much, Nami-san! ありがとうございました！
Hope you enjoy making this recipe, Jerry!
Wait いけぶくろ is a real place?
@@Annie01. That’s right!
This brings me back when I would make udon noodles with he kids in my study abroad program in Japan. Those were the best udon noodles I ever had.Thank you for the recipe! I’ll be making some niku- udon for this cold whether we just approach in the Bay.
I've tried this recipe, the noodles turned out great! Bouncy and chewy. I'm freezing the extra for future use. Thank you!
So happy to hear that! Thank you for your feedback!
wow....genius method for kneading!......MUST try.....thank you!!!
I never knew how easy it was to make these from scratch! This is great!
Thank you! Hope you enjoy!
Udon are my favorite noodles, I can't wait to try to make them. I live in the middle of no where so they're really hard to get. This looks perfect!
Hope you enjoy making it at home! It’s easier than you think. Trust me! ❤️❤️❤️
@@justonecookbook thank you! Would these stand up to being stir fried?
Ulive in Utah?
@@rachels491 yep
Same here. I live in Maine. Fresh udon is not available
For people who are concerned with using the feet: in Japan they make udon exactly like this, I remember watching an udon master woke up early in the morning and prepare the udon noodle like this while waiting for his employees to arrive lol. It's safe as long as you use clean towel and no direct contact.
Anyways because I'm impatient I skipped the whole feet process and just used rolling pin to knead a few times. The noodle still came out chewy and identical to frozen noodles at store.
why would anyone be concerned? it's in a bag it's not like it can get dirty
Isn't wine made like that
I have to thank you for your recipe. I've been making udon noodles from your recipe for quite some time. I'm not too good at cutting them, so I use a pasta cutter. Its exposed me to a lot of new ingredients I would have never tried. I've even started growing my own mitsuba, komatsuna, and buying shichimi togarashi to add to it. Now I use those ingredients in many other things.
That's amazing! So happy to hear that!!! Thank you for trying my recipe!
Thank you for this recipe and presenting it so simply with such calming and soothing music. I will absolutely be making this! Comfort food for me and my husband.
Thank you for your kind comment, Constance! I hope you and your husband enjoy making this recipe and homemade udon noodles!
I love how you explain the step in detail and your voice is so soothing!
what voice? I only hear music
@@Miguelstradamus right? Lol
Homemade noodles are so much better than store bought. More tender and flavorful. :) My grandmother immigrated from Poland and made wonderful homemade noodles from just egg, flour and a pinch of salt. She made a sticky dough and then dropped tiny spoonfuls into boiling water. They were so good! I still make them and will sometimes add a pinch of herbs to the dough like dill or chives. Love your method of folding the dough accordion style before cutting into strips. :)
Wow, your grandma must make really good noodles! I wish I can try hers! Thank you for sharing your story with us!❤️
@helpfulnatural My grandmother taught me to make dumplings the exact same way and I’ve never seen the same simple dough recipe anywhere. I knew it just from memory. Her mother in law was a Polish immigrant so this makes sense now! I love to add a little onion powder and eat them with butter and salt.
@@DomesticRevival They are my favorite comfort food.
Ever since coming to japan ive fell in love with cold udon noodles!! I know when i leave im gonna miss them so this recipe is a big help, thank you!!!
Cold udon was a revelation for me in Japan. Of course I also love them hot. With tempura, with vegetables, with curry, with just broth. I just love udon.
Thank you Nami, for doing the work about Japanese cooking, I just bought yesterday the frozen Udon noodle from the store. Made it with my creative recipe. (FYI-I wanted to post the dish pic- it did not work.) I know the better test of Udon so I looked to make homemade, and got to you/website. I am all about bringing cultures to other cultures from love and making a difference to have peace now in the world! I am now connected with all 5 tickets
Will be making this soon the noodles are vegan and super easy too i need to try this at home i never had udon noodles before udon noodles are difficult to get here in Singapore perfect for my pasta and after office meals love your recipes making me hungry Thanks Ramya
Hope you enjoy!
Love all your recipes and the way you guide us through!
Love the footwork. Very artisanal.
Thank you! 😁 I hope you enjoy making homemade Udon!
Wow! beautiful. Japanese Udon is the best.
仕事中に拝見してます。 空腹MAX 今夜は速攻ビール😃
I have it on my to do cooking list. I love the enewsletter that you send, I’m a big fan of yours.
Thanks for being a subscriber! I hope you like this recipe as well! Let me know how it goes!
Beautiful. Simple. Must be tasty. Thanks for sharing.
Hope you enjoy the recipe!
My daughter love Udon! I need to try!!
It worked great. First time and my family loved it. Thank you 😊 ❤
Great to hear! Thanks for trying my recipe!
Watching this is Oct 202! Thank You for this video tute! Love from Northern Philippines! 😍
I'm surprised it's just water and flour essentially. How can something this delicious be so simple? I couldn't forget the taste of Udon ever since I tried it a couple of years ago in a stall. I'm very happy I can now just make them myself. Thanks
Hi, is there a reason why you need to step on it and not use a rolling pin ? Thanks
I read that it improves the gluten that gives udon its bite
7 years bad luck if you dont
It was an amazing video. I hope to 1 day try this at home.
I find it funny that some people in the comments mention how long this takes, while my thoughts were "oh my god, they can be done so fast!?"
Most of it is resting time so you can do all kinds of stuff in-between :) will definitely try those very soon
Hehehe thank you. I have to say most of the time is inactive time for making udon noodles. It's perfect for cozy fall/winter time!
You had me at step on the dough.
Thank you for the video - how interesting about the dough stepping method! 😁
i love cooking and i definitely love all sorts of noodles and once i came home and my girl was stepping all over a clean towel and i was just like what's going on? ( she isn't good at cooking at all) turns out she just wanted to make me some udon noodles to surprise me, she would not let me help so i just put on some HBO to pass the time, the noodles were amazing so i asked her where she got the recipe and she pointed me to an article that lead me here ... those are some good noodles, now i just knead them and its faster and easier, but her trying was too sweet not to share here
edit: im still not allowed to help with anything but the kneading, makes for a more harmonious ritual on a movie night though despite me being all like i want to do it myself and wow her with the result
Aww thank you so much for sharing sweet stories!
Wow never thought flour and water would taste so good.
i really want to try japanese udon but no money to go there. thx. next up udon cooking
This was a nicely presented video. I thank you very much.
You make all the food so delicious👍
Thank you for this recipe, fresh noodles are delicious!
That made me happy
I have seen videos of little old Japanese men kneading big batches of dough with their feet and always wanted to try it myself 😂 Definitely need to try this as I love udon so much, but store-bought udon is pretty awful
I hope you enjoy making Udon!
Looks healthy
I would also love a gluten free version of this. When I buy udon from the Asian market, it is usually made with both rice flour and wheat starch, so I can't eat it (but I still get it for my husband). I occasionally see it made with only tapioca starch, but the texture is very different and it gets mushy quickly!
Maybe one day... I haven't figured that out yet. :)
I made it the same as this recipe with gluten free flour it works the same
Question: how many servings is this for?
Excited I discovered your channel and might just get the rice cooker of my dreams 🍚
Thanks for a great recipe nami san I love this recipe
I have to try this recipe! 😍😍
Hope you enjoy! 🤗❤️
Hello! When should we freeze the noodles? Before or after it’s cooked? Thank you!
I recommend freezing the uncooked ones. The texture works better that way.
Very lovely video✨✨✨✨✨✨✨✨
Something happens to you when you make noodles from scratch. It awakens something, you care about in a way you can't imagine. And it all culminates in the final product.
If i dont have potato starch, is ir possible to substitute with sesame oil?
Do you have some cornstarch? It's preferable.
How many people does this serve? I wanna make some for my family but I'm not sure if I should double the recipe
Love that I can make handmade udon. What strainer brand did you use? Is there any nutritional information for udon noodles and the dashi stock? Thank you.
Hi, My strainer is amzn.to/49duxkx. For nutritional information, please see my recipe page on my website. 🤗
Thank you very much.
All purpose flour はどのブランドを使ってもうまく行きますか？
Thank you🙂
Great video 😊👍
Thanks so much!
THANK YOU!
Love Japanese food and Zojirushi rice cooker. Heard they give away one and hope
I’m the winner!!
Thank you for the beautiful video. Now I am a subscriber!!!
I have now made these twice .the noodles shape is not perfect yet but I do like the taste of it. I have never eaten hand made udon before so I have nothing to compare against :) I did use King Arthur Unbleached all purpose flour.
Can I make with King Arthur whole wheat flour ? Will there be any difference in the water ratio if I use whole wheat flour?
What's the spices you add in the end?
This is great...thank you!!!!
Any tips on homemade yakisoba noodles?
can i have a min from you time explain the process for the footstep in it ... like should i step in it and make it like ball and wait 30 min again or i can can step in it make it a ball and step in it again 5 time ?
thx ^^
Thanks!
Yummy, I love udon noodles!!
Thank you, Amanda! Me too!
Can i use a stand mixer to knead the dough?
Yeah
Mixing the dough with a home mixer can be difficult due to its firmness. So I recommend following my approach.
Nice video👏🏻👏🏻👏🏻
Thank you Ronnie!
Super!!!!! Grazie!
🤗❤️❤️❤️❤️
Hi, looks so good! What did you sprinkle on top?
Potato starch or cornstarch. Don't use flour as it gets absorbed into the dough/noodles when storing/freezing.
@@justonecookbook thank you, I meant what you sprinkled on top of the finished soup🥰
@@gabrielajimenez2143 It looks like shichimi togarashi, a Japanese 7 spice blend.
@@rugan0723 thank you😍
Is all purpose flour healthy?
Here for your give away! I didn’t know you had a RUclips channel!
these look so wonderful!! i definitely need to make them some time :)
My flour protein content is about 11.5 % will it work?
Yes!
I wonder if the dough would be too tough to use a tortilla press for the flattening stage - either way cant wait for the opportunity to try.
❤❤ yummy
I need to try this myself:)
Hope you do! Thanks for watching my video!
This is 45% hydration. I often find that even a bit liess is better -- depends on so many vairables, weather, humidity etc.,
Yummy!
They look fantastic! Thanks a lot Nami, I will try your recipe! One question: Unfortunately it is impossible to buy Udonko in Switzerland, and we basically just have wheat flour for bread with around 11% protein content. I'm a bit confused by the fact that udonko typically seems to have around 7-9% protein in Japan, but udon noodles end up so chewy and elastic, which should be the result of high protein/gluten in the flour.
Don’t know if it helps, but usually the dough is kneaded quite a long time. You can see the same thing being done to mochi dough. The rule is the longer you knead the chewier the end product, it allows the gluten to form becoming more elastic as it bonds
I have this before. Awesome! Byt now I'm gluten free. Do you have a gf recipe, please? Thank you
I haven't tried testing/making udon noodles with GF flour. Maybe one day!
Does anyone know what that season she is using at the end of this video to sprinkle on the top of the noodles. I’ve seen it in several different videos now and curious on what it is.
I believe it may be furikake, a very popular condiment
Love the recipe as always! Miss your voiceover, though~
Thank you Akane! I try to be more present on Instagram. :)
Love from india 😍😘😋😋🇮🇳🚩🚩🚩🚩
Do you know if it would work with whole wheat flour?
They would not be as tender, you would need a bit more water..make sure you use organic flour cause in America most wheat is sprayed with Roundup in the last 2 weeks of harvest to kill the wheat ( adds about 2% maybe more harvest and less foliage in machinery) but is covers the hull, bran..and you get Roundup..more lectins and Oxylates in the outer bran..me I would just eat another sprigs of broccoli..and have tender udon noodles.
@@lesliejacobs1439 thank you!
wow😍
Thank you!
Was it necessary to stand on it???
You can "try" to roll out the dough with a rolling pin... but you will notice it's very very tough. Stepping is a traditional way in Japan. We do not add much water into the flour, so unless you knead a bit, dough is not very pliable.
Thanks for wearing socks 🧦💚
Can I use a pasta machine instead of stomping?
I think the machine may break... it's very tough dough....
Entering to win one of 3 Zojirushi Rice Cookers.
Do you have to step on it? Can't a rolling pin and palm do the same thing?
You can try, but it's really hard... which is why it's traditionally stepped on with feet (actual feet will never touch, obviously) before rolling out with hands.
no matter how much i knead it (12+ times) it still remains super tough and unelastic, eventually starting to tear, what is the cause of this? It happens every time
Add a bit of more water. Water amount is slightly different winter vs summer etc. it should be tough but after kneading with feet, it gets better. 🤗
I enter quiz for win zojirushi rice cooker …hopefully I can win it and my rice cooker not going to be boring anymore 🤩🤩🤩
I've seen some recipies that call for resting the dough overnight before cutting. I'm wondering if anyone has done this and if so if they found it useful?
Thank you for your udon noodles. Could I ask you if possible to use bread flour. I never see all purpose flour in normal supermarket like tesco or sainsbury in London. Thank you again
'All-purpose' is the north American term for what is called 'plain' flour in Britain.
Thank you Drawn!
@@snowstrobe
Good morning
Plain flour is low gluten and protein so,it's perfect for biscuits and pastry. I always thought noodles flour has to be high protein. I am even more confuse. Thank you
@@roserostami2476 Some european pastas will be made with 00 and semolina, but they don't normally seem bother with the asain noodles.
That said, Nani did spend a long time developing the glutens in this, so maybe it would make a better noodle.
I've noticed that American recipes rarely use anything other than all-pupose or self-raising.
The broth recipe isn't in the description box yet ^^ (or I'm just blind) レシピを御願いします。:)
Oh! Sorry it will be on Friday on the blog… 😆 but I’ll add the ingredients inside the description box later.
I will check back! I definitely want to try making these noodles and that soup. 😊
Hi, is the water hot, cold or room temperature? Thanks :)
It's cold
Great idea 💡
I'm a 120 kg man and I'm not sure if I'm supposed to be careful when stepping on that udon dough or if it's ok to just trample it until it's flat?
Your kneading will be faster! 💪🏼 You may just need 3 times, instead of 5. I heard udon shops say more stepping yields better the texture of the udon noodles. 👍
@@justonecookbook Thanks for the response! So I'll be careful just in case and try to see how it goes.
Subarashi..
Seems like a lot of work, is it worth it?
A lot of people told me so in the past 6 years (this video was made again to update but same recipe I shared in 2015). If you can get authentic Japanese udon noodles, I think you don’t need to… but if you can only get low quality udon, or even regular one… definitely. It’s easier than bread making (active time is less) but you have to rest the dough 30 mins for rest #1 and 2-3 hours (or overnight) for rest #2.